Edamame, Corn, and Radish Salad
Updated: Mar 9
Ingredients 1 bag (16 oz) frozen, shelled edamame (green soybeans), 3 cups
1 can (11 oz) corn or 1 ½ cups fresh corn kernels
4 to 6 medium radishes, cut in half and thinly sliced
¼ cup chopped onions
½ cup white wine vinegar
1 tablespoon soybean oil
1 teaspoon minced garlic
Instructions Cook edamame as package directs, omitting salt.Cool under running cold water; drain well.
Toss with corn, radishes, and onions in a medium bowl.
Whisk vinegar, oil, and garlic in a small bowl; toss with edamame mixture.
Serve immediately or chill.
Notes YIELD: 4 SERVINGS.
CALORIES 272; FAT 12g (sat 1g); PROTEIN 17g; CARBOHYDRATE 27g; FIBER 6g; CHOLESTEROL 0mg; SODIUM 156MG