I came up with this easy salad while brainstorming light, protein-filled recipes. My vegetarian and vegan friends are especially big fans. —Maiah Miller, Monterey, California
Edamame Corn Carrot Salad
Edamame Corn Carrot Salad
Prep Time
15 min
Cook Time
10 min
Yield
8 servings
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
- VINAIGRETTE:
- 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
- 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.
- Add carrots, corn, green onions and cilantro. Whisk together vinaigrette ingredients; toss with salad. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts
2/3 cup: 111 calories, 5g fat (0 saturated fat), 0 cholesterol, 135mg sodium, 14g carbohydrate (4g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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