Sunday, October 18, 2009

Edamame Salad

1 lb frozen shelled edamame
3 c frozen petite corn kernels
1 chopped red bell pepper
3/4 c sliced green onions
1/2 c chopped red onion
1/4 c chopped fresh Italian flat-leaf parsley
2 Tbsp chopped fresh oregano, marjoram or basil

1/3 c fresh lemon juice
2 Tbsp dijon mustard
2 Tbsp olive oil
3/4 tsp salt
3/4 tsp fresh ground black pepper

Prepare edamame according to pkg directions. Drain and rinse with cold water. Set aside to drain thoroughly. Combine edamame, corn, red pepper, green onions, red onion, parsley and oregano. In large bowl, whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.

Serves 8.

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