This edamame corn recipe may be something you think of as a summer recipe but with so many fresh and frozen vegetables available year-round, you can make this power food salad at any time….
This is truly a very quick recipe that is full of nutrients and can serve as either a side, main dish for one or even as a snack. Pack it in a container for work and know you are doing your body good.
Ingredients (Yield 2 servings):
1 cup shelled edamame, fresh or frozen (cooked and cooled)
1 cup corn, either fresh or frozen (thawed)
2 tomatoes or kumato (variety of tomato), chopped
1 scallion (green onion), chopped
2 tablespoons parsley or any of your favorite herb, minced
1 teaspoon olive oil or vegetable
1 tablepoon rice wine or red wine vinegar
1. Cook or thaw the edamame if necessary. Drain and let cool.
2. Combine all ingredients in a bowl with gentle mixing.