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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:
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. |
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