Side Items

Edamame and Corn Salad with Oregano Vinaigrette takes several minutes to prepare.

Edamame and Corn Salad with Oregano Vinaigrette takes several minutes to cook.

Edamame and Corn Salad with Oregano Vinaigrette makes 5 servings.

The ingredients for Edamame and Corn Salad with Oregano Vinaigrette are:

1/2 package (16 ounces) frozen shelled edamame
1 cup corn
1/2 medium red bell pepper, coarsely chopped
2 green onions, thinly sliced (1/2 cup)
1/8 cup chopped fresh parsley

Oregano Vinaigrette:
1/8 cup olive oil
1/8 cup cider vinegar
1/2 tablespoon McCormick? Oregano Leaves
1/2 teaspoon McCormick? Garlic Powder
1/2teaspoon Sea Salt from McCormick? Sea Salt Grinder
1/8 teaspoon McCormick? Black Pepper, Coarse Ground

Here is how you make Edamame and Corn Salad with Oregano Vinaigrette:

1. 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. 2. For the Oregano Vinaigrette, mix all ingredients in large bowl until well blended. Add edamame, corn, red bell pepper, green onions and parsley; toss well to coat. Cover. 3. Refrigerate at least 1 hour to blend flavors. Toss before serving. Number of Servings: 5Recipe submitted by SparkPeople user MARYT09.

The nutritional information for Edamame and Corn Salad with Oregano Vinaigrette is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 125.7

• Total Fat: 7.3 g
• Cholesterol: 0.0 mg
• Sodium: 6.4 mg
• Total Carbs: 9.7 g
• Dietary Fiber: 3.1 g
• Protein: 4.8 g