Edamame salad with Oregano vinegarette dressing


An easy 20mins preparation for this dish. It’s a really colourful salad dish and I could have it as a meal on one of those detox days.

Try it!

Serves: Makes 10 (2/3-cup) servings.
1 package (16 ounces) 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

Oregano Vinaigrette
1/4 cup olive oil
1/4 cup cider vinegar
1 tablespoon Oregano Leaves
1 teaspoon Garlic Powder
1 teaspoon Sea Salt from
1/4 teaspoon Black Pepper, Coarse Ground

1. Cook the packaged Edamame following the instructions on the pack.

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.


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