EDAMAME AND SWEET CORN SALAD
WITH OREGANO VINAIGRETTE
"Edamame are fresh green soybeans which are high in soy protein and fiber. They are found in Asian markets or in the frozen section of supermarkets and are sold shelled or still in the pod. Introduce your family to edamame in this healthful salad."
1 (16 ounce) package frozen shelled edamame
3 ears fresh corn, cooked and kernels cut from cob (2 cups)
1 medium red bell pepper, coarsely chopped
4 green onions, thinly sliced (1/2 cup)
1/4 cup chopped fresh parsley
FOR THE OREGANO VINAIGRETTE:
1/4 cup olive oil
1/4 cup cider vinegar
1 tablespoon McCormick Oregano Leaves
1 teaspoon McCormick Garlic Powder
1 teaspoon Sea Salt from McCormick Sea Salt Grinder
1/4 teaspoon McCormick Coarse Ground Black Pepper
Bring 2 quarts water to boil in medium saucepan on high heat. Add edamame; cook 4 minutes or until edamame are bright green and tender. Drain and rinse under cold water.
For the Oregano Vinaigrette, mix all ingredients in large bowl until well blended.
Add edamame, corn, red bell pepper, green onions and parsley to the dressing; toss well to coat. Cover and refrigerate at least 1 hour to blend flavors.
Toss before serving.
Makes 10 servings (2/3 cup each)
Source: McCormick
WITH OREGANO VINAIGRETTE
"Edamame are fresh green soybeans which are high in soy protein and fiber. They are found in Asian markets or in the frozen section of supermarkets and are sold shelled or still in the pod. Introduce your family to edamame in this healthful salad."
1 (16 ounce) package frozen shelled edamame
3 ears fresh corn, cooked and kernels cut from cob (2 cups)
1 medium red bell pepper, coarsely chopped
4 green onions, thinly sliced (1/2 cup)
1/4 cup chopped fresh parsley
FOR THE OREGANO VINAIGRETTE:
1/4 cup olive oil
1/4 cup cider vinegar
1 tablespoon McCormick Oregano Leaves
1 teaspoon McCormick Garlic Powder
1 teaspoon Sea Salt from McCormick Sea Salt Grinder
1/4 teaspoon McCormick Coarse Ground Black Pepper
Bring 2 quarts water to boil in medium saucepan on high heat. Add edamame; cook 4 minutes or until edamame are bright green and tender. Drain and rinse under cold water.
For the Oregano Vinaigrette, mix all ingredients in large bowl until well blended.
Add edamame, corn, red bell pepper, green onions and parsley to the dressing; toss well to coat. Cover and refrigerate at least 1 hour to blend flavors.
Toss before serving.
Makes 10 servings (2/3 cup each)
Source: McCormick
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