Mediterranean Style Edamame and Corn Salad

Mediterranean Style Edamame and Corn Salad

 

Mediterranean Style Edamame and Corn Salad

1 package (16 ounce) frozen, shelled edamame

2 cups corn kernels (if using fresh corn, this is approximately 3 ears)

1 red bell pepper (diced)

3 fresh garlic cloves (minced)

1/2 cup diced green onions (approximately 5-6 stalks)

1/4 cup fresh chopped parsley

(dressing)

1/4 cup olive oil

1/4 cup apple cider vinegar (may also use balsamic vinegar)

2 teaspoons dried oregano

sea salt and black pepper (to taste)

Bring a pot of salted water to a boil. Add in the edamame and boil until they turn bright green, about 3-5 minutes. Drain, rinse with cold water and drain again. In a large mixing bowl, whisk together all of the DRESSING ingredients until well blended. Next, add in all the remaining ingredients, including the cooked drained edamame, and toss until all ingredients are evenly coated and blended. Cover and chill salad in the fridge for a minimum of 2 hours before serving. Makes 6-8 servings.