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Edamame Summer Salad

This is my favorite salad of ALL TIME. The edamame is the star of the show. Filled with healthy & fresh veggies covered in a light red wine vinegar dressing, this stuff goes FAST at gatherings, so make a double batch if you want to keep your friends.
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Course: Salad
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Refrigerate: 2 hours
Servings: 8 servings
Calories: 94kcal
Author: Megan Porta

Ingredients

  • 3 tbsp. red wine vinegar
  • 2 tbsp. olive oil
  • 1/3 cup cilantro chopped
  • 2 limes, juiced
  • 1 tsp. white sugar
  • 1 tsp. coarse salt
  • 2 cloves garlic very finely chopped
  • 12 oz. package frozen shelled edamame
  • 2 cups frozen corn kernels
  • 1 pint cherry tomatoes halved
  • 1 bunch green onions thinly sliced

Instructions

  • In a large bowl, combine the red wine vinegar, olive oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
  • Bring a large saucepan of lightly salted water to a boil. Add the edamame and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 minute. Drain well and pour into the bowl with the dressing. Gently mix in the cherry tomatoes and green onions. Cover and refrigerate for 2 hours before serving.

Nutrition

Calories: 94kcal | Carbohydrates: 12.84g | Protein: 2.97g | Fat: 4.56g | Saturated Fat: 0.61g | Sodium: 268.77mg | Fiber: 2.4g | Sugar: 3.74g
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