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Edamame Corn Salad on top of Lettuce

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.

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