Edamame Corn Carrot Salad

11 ingredients
2 steps

Ingredients

  • 2-1/2 cups frozen shelled edamame
  • 3 cups julienned carrots
  • 1-1/2 cups frozen corn, thawed
  • 4 green onions, chopped
  • 2 tablespoons minced fresh cilantro
  • 3 tablespoons rice vinegar
  • 3 tablespoons lemon juice
  • 4 teaspoons canola oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. 1
    Place edamame in a small saucepan; add water to cover. Bring to a boil; cook 4-5 minutes or until tender. Drain and place in a large bowl; cool slightly.
  2. 2
    Add carrots, corn, green onions and cilantro. Whisk together vinaigrette ingredients; toss with salad. Refrigerate, covered, at least 2 hours before serving.

Products Matching These Ingredients

Food Grade Corn

Food Grade Corn

Bijou, Rural Route 1, lackmann

E NOVA 4

Broccoli, cauliflower & carrots california blend

Spartan

A NOVA 1

Cut & peeled baby carrots

A NOVA 1

Cut & peeled baby carrots

A NOVA 1

Organic edamame

Giant Eagle

A NOVA 1

Organic whole shelled pepitas, raw

D

All natural edamame

A NOVA 1

All natural shelled edamame

A NOVA 1

Shelled pecans

C NOVA 1
Organics julienned carrots

Organics julienned carrots

A NOVA 1

Julienned beets

A NOVA 1

Sweet fixin's julienned carrots

A NOVA 1

More Recipes to Try

Peggy's Chocolate Brownie Pie

9 ingredients

Two Bean and Artichoke Salad

16 ingredients

Simple Thick & Fluffy Omelette

5 ingredients

Warm Farro Salad With Roasted Vegetables & Fontina

13 ingredients

Peach Fritters

8 ingredients

Bean Thread Noodles with Pork

16 ingredients

Dolci di Castagna (aka Chestnut Creams)

20 ingredients

Sausage and Roast Pepper Sandwiches

9 ingredients

Roasted Chicken with Orange Glaze

9 ingredients

Turkey Ballottine with Madeira Sauce

19 ingredients

Carrot Bread Low Fat

15 ingredients

Taco Noodle Dish

15 ingredients