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Edamame Corn Salad on top of Lettuce
Courtesy of The Soyfoods Council
Servings: 8
Prep Time: 20 Min. Cook Time: 12 Min. What you need:
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Edamame-Corn Relish
+ 1 16-oz. bag frozen sweet corn + 1 16-oz. bag frozen shelled edamame + 1/4 c. red onion, diced + 2 Roma tomatoes, diced + 1 medium cucumber, peeled and diced + 2 tsp. garlic, minced + 1/2 c. red wine vinegar + 1/2 c. vegetable oil + 1 Tbsp. salt + 2 tsp. black pepper Red Wine Vinaigrette + 3 cloves garlic, minced + 1 tsp. dried oregano + 1 shallot + 1 tsp. dried basil + 1/2 c. red wine vinegar + 1 tsp. salt + 1 tsp. black pepper + 1-1/3 c. vegetable oil Lettuce Mix + 4 c. chopped romaine + 4 c. chopped iceberg What to do:
1. Preheat oven to 400°F. On a baking sheet add sweet corn and edamame, place in oven for 10-12 min. 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, puree 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. |
