Pinterest Follow Button
Family Favorite Recipes Family Favorites
Mr Espresso
like us on Facebook

Edamame Corn Salad on Top of Lettuce

Edamame Corn Salad on Top of LettuceRecipe courtesy of The Soyfoods Council.

Recipe Ingredients:

Edamame-Corn Relish:
1 (16-ounce) bag frozen sweet corn
1 (16-ounce) bag frozen shelled edamame
1/4 cup red onion, diced
2 Roma tomatoes, diced
1 medium cucumber, peeled and diced
2 teaspoons garlic, minced
1/2 cup red wine vinegar
1/2 cup vegetable oil
1 tablespoon salt
2 teaspoons ground black pepper

Red Wine Vinaigrette:
3 cloves garlic, minced
1 teaspoon dried oregano
1 shallot
1 teaspoon dried basil
1/2 cup red wine vinegar
1 teaspoon salt
1 teaspoon ground black pepper
1 1/3 cups vegetable oil

Lettuce Mix:
4 cups chopped romaine
4 cups chopped iceberg

Cooking Directions:

  1. Preheat oven to 400°F (205°C). On a baking sheet add sweet corn and edamame, place in oven for 10 to 12 minutes or until corn starts to brown. Remove from oven, cool.
  2. In a large mixing bowl add edamame, corn, red onion, tomatoes, cucumber and garlic, mix well.
  3. In a small mixing bowl add red wine vinegar, vegetable oil, salt and pepper, mix together. Add to corn mixture, toss to mix. Set aside.
  4. For the vinaigrette, in a small mixing bowl add garlic, oregano, shallot, basil, red wine vinegar, salt and pepper. With a hand-held mixer-immersion blender, purée all ingredients. Slowly drizzle in oil while mixing to emulsify dressing.
  5. In a large bowl add lettuces, toss to mix. Add dressing, toss to mix. Evenly divide on plates. Top with edamame-corn relish evenly divided between plates. Serve immediately.

Makes 8 servings.

Recipe and photograph courtesy of The Soyfoods Council.