Name: Edamame Summer Salad
Total time: PT8400.0S
Yield: 8
Ingredients: 3 tablespoon Red Wine Vinegar; 2 tablespoon Olive Oil; 1/3 cup Fresh Cilantro; 2 Lime; 1 teaspoon Granulated Sugar; 1 teaspoon Coarse Salt; 2 clove Garlic; 12 ounce Shelled Edamame; 2 cup Frozen Corn Kernels; 1 pint Cherry Tomato; 1 bunch Scallion

A super simple summer salad with the sweet crunch of corn, juicy tomatoes, and the protein-punch of edamame.

Easy

Low-Fat

Peanut-Free

Tree Nut-Free

Fish-Free

Beans & Legumes

Dairy-Free

American

4th of July

Fridge

Stove

Beginner

Low Salt

Quick

Egg-Free

Nut-Free

Low-Sugar

Pescatarian

Gluten-Free

Lunch

Snack

Healthy

Shellfish-Free

Dinner

Vegan

Vegetarian

Labor Day

Salad

Memorial Day

Side Dish

Summer

Vegetables

Edamame Summer Salad

calories

total_fat

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trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

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Red Wine Vinegar

tablespoon

Olive Oil

Fresh Cilantro

Lime

Granulated Sugar

teaspoon

Coarse Salt

Garlic

clove

Shelled Edamame

ounce

Frozen Corn Kernels

Cherry Tomato

pint

Scallion

bunch

In a large bowl, combine the {@1:}, {@4:}, {@2:}, {@6:}, {@0:}, {@3:} and {@5:}. Set aside.

In a large bowl, combine the Red Wine Vinegar (3 tablespoon), Olive Oil (2 tablespoon), Fresh Cilantro (1/3 cup) [chopped], Lime (2 N/A) [juiced], Granulated Sugar (1 teaspoon), Coarse Salt (1 teaspoon) and Garlic (2 clove) [finely chopped]. Set aside.

In a large bowl, combine the Red Wine Vinegar (3 Tbsp), Olive Oil (2 Tbsp), Fresh Cilantro (1/3 cup), Lime (2), Granulated Sugar (1 tsp), Coarse Salt (1 tsp) and Garlic (2 cloves). Set aside.

Bring a large saucepan of lightly salted water to a boil. Add the {@0:} and boil for 3 minutes.

Bring a large saucepan of lightly salted water to a boil. Add the Shelled Edamame (12 ounce) and boil for 3 minutes.

Bring a large saucepan of lightly salted water to a boil. Add the Shelled Edamame (12 oz) and boil for 3 minutes.

Add {@0:} to the boiling water and continue cooking for 1 minute.

Add Frozen Corn Kernels (2 cup) to the boiling water and continue cooking for 1 minute.

Add Frozen Corn Kernels (2 cups) to the boiling water and continue cooking for 1 minute.

Drain well and pour into the bowl with the dressing. Gently mix in the {@0:} and {@1:}.

Drain well and pour into the bowl with the dressing. Gently mix in the Cherry Tomato (1 pint) [halved] and Scallion (1 bunch) [thinly sliced].

Drain well and pour into the bowl with the dressing. Gently mix in the Cherry Tomato (1 pint) and Scallion (1 bunch).

Cover and refrigerate for 2 hours before serving. Enjoy!

Edamame Summer Salad

2HRS 20MINS

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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