Monday - Sunday
6:00 am to 10:00 pm
Edamame Corn Salad on top of Lettuce
Courtesy of The Soyfoods Council 8 Servings • 20 Min. Prep Time • 12 Min. Cook Time| Ingredients |
|---|
| Edamame-Corn Relish |
| 1 16-oz. bag frozen sweet corn |
| 1 16-oz. bag frozen shelled edamame |
| 1/4 c. red onion, diced |
| 2 Roma tomatoes, diced |
| 1 medium cucumber, peeled and diced |
| 2 tsp. garlic, minced |
| 1/2 c. red wine vinegar |
| 1/2 c. vegetable oil |
| 1 Tbsp. salt |
| 2 tsp. black pepper |
| Red Wine Vinaigrette |
| 3 cloves garlic, minced |
| 1 tsp. dried oregano |
| 1 shallot |
| 1 tsp. dried basil |
| 1/2 c. red wine vinegar |
| 1 tsp. salt |
| 1 tsp. black pepper |
| 1-1/3 c. vegetable oil |
| Lettuce Mix |
| 4 c. chopped romaine |
| 4 c. chopped iceberg |
Directions:
1. Preheat oven to 400°F. On a baking sheet add sweet corn and edamame, place in oven for 10-12 min. or until corn starts to brown. Remove from oven, cool.
2. In a large mixing bowl add edamame, corn, red onion, tomatoes, cucumber and garlic, mix well.
3. In a small mixing bowl add red wine vinegar, vegetable oil, salt and pepper, mix together. Add to corn mixture, toss to mix. Set aside.
4. For the vinaigrette, in a small mixing bowl add garlic, oregano, shallot, basil, red wine vinegar, salt and pepper. With a hand-held mixer-immersion blender, puree all ingredients. Slowly drizzle in oil while mixing to emulsify dressing.
5. In a large bowl add lettuces, toss to mix. Add dressing, toss to mix. Evenly divide on plates. Top with edamame-corn relish evenly divided between plates. Serve immediately.
