• Soyfoodscouncil

Edamame, Corn, and Radish Salad



Modified from Woman’s Day Magazine 6-19-07


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 cilantro (optional)

¼ cup scallions

½ cup rice or wine vinegar

1 tablespoon soybean oil

1 teaspoon minced garlic


  1. Cook edamame as package directs, omitting salt. Cool under running cold water; drain well. Toss with corn, radishes, cilantro and scallions in a large bowl.


  1. Whisk vinegar, oil, and garlic in a small bowl; toss with edamame mixture. Serve immediately or chill.


YIELD: 4 SERVINGS.


CALORIES 272; FAT 12g (sat 1g); PROTEIN 17g; CARBOHYDRATE 27g; FIBER 6g; CHOLESTEROL 0mg; SODIUM 156MG


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