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
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.
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