1 c. frozen edamame, cooked to package directions, then shelled
1/3 c. dried cranberries
1/2 c. sweet corn kernals
1 c. carrots, julienned (you can buy these pre-cut)
1/3 c. bell peppers, chopped
1/4 c. onion (red or sweet- I did sweet) rinsed in cold water
2 T. Extra Light Olive Oil
1 T. Balsamic Vinegar
1 t. brown sugar
First, I began my chopping up all of my ingredients. The great thing about this recipe is that all of these vegetables can be used again on future salads (if you have leftovers) or on another batch of Edamame Salad!
|Steam and shell the Edamame, dice the onion and rinse in cold water!|
|chop and measure your other veggies...|
|Combine it all in a bowl- so colorful!|
After you have chopped everything, combine it in a bowl and prepare your salad dressing. I actually designed my own salad dressing because I didn't have some of the ingredients listed on the original recipe. I had olive oil and balsamic vinegar in my cabinet, so I decided to use these with the brown sugar that the original recipe calls for (you could also try honey or agave nectar). Mix together your 2 T. of olive oil, 1 T. of balsamic vinegar, and 1 t. of brown sugar in a small container. I used a mini-tupperware that I usually use to store dressings in!
This also travels very well and tasted great as leftovers. I enjoyed this for my lunch break at clinical today, and it was so pleasantly satisfying! I hope you enjoy! Stay tuned for a few more recipe posts :)
This is the original recipe from which I got the idea!