Quick Edamame Corn Salad
Servings: 4 servings
Calories: 244kcal
Thisquick and nutritious salad is packed with loads of vegetables. It can beadapted to whatever you have in your fridge at that moment. All you need to dois keep stocked a frozen package each of edamame and corn to have a nutritionalpowerhouse side dish or lunch ready to go in a moments notice.
Print Recipe
Equipment
- Cutting Board
- Chef Knife
- small and medium bowls
Ingredients
- 10 ounces frozen and thawed soybeans or shelled edamame
- 10 ounces frozen and thawed sweet corn
- 1 cup red cabbage small chop
- 1 small poblano pepper roasted and small chop
- ½ cup carrots small dice
- ¼ cup white or red onion small chop
- ¼ cup fresh chopped parsley (or 1 tablespoon dried) optional
- 3 tablespoon maple syrup
- 1 tablespoon white miso
- 1 tablespoon spicy ground mustard
- Salt and pepper to taste
Instructions
- If desired, char/roast a small poblano pepper over open gas stove flame or grill. This adds a smokiness to the salad giving it another depth level of flavor.
- Combine all vegetables: edamame, corn, chopped onion, pepper, carrots and cabbage. Set aside.
- In small bowl, whisk together maple syrup, miso and mustard. Pour over mixed vegetables and toss.
- Add fresh or dried parsley (optional). Salt and pepper to taste.
- Chill for an hour and serve cold.
Notes
(1) https://www.webmd.com/diet/features/the-secret-of-edamame
(2) Your Body in Balance: The New Science of Food, Hormones, and Health by Neal D Barnard, MD, FACC Pages 102-103 https://www.pcrm.org/yourbodyinbalance
Nutrition
Calories: 244kcal
