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Nutrition Facts
Serving Size 1 (126g) Recipe makes 6 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar
Calories 153
Calories from Fat 44		(29%)
Amount Per Serving		%DV
	Total Fat 5.0g	7%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 19mg		0%
Potassium 550mg		15%
Total Carbohydrate 20.9g		6%
	Dietary Fiber 4.2g	16%
	Sugars 4.2g
Protein 9.9g		19%
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Edamame (Soybean) & Corn Salad

Recipe #60080 | 1¼ hours | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Theresa P
Apr 17, 2003

This is a recipe from our local newspaper. I have never made this recipe, but I wanted to try it soon and thought this is the perfect place to save it for use in the future! It sounds really good! Cook time reflects the chill time in this recipe.

SERVES 6 (change servings and units)

Ingredients

2 tablespoons balsamic vinegar
2 tablespoons cider vinegar
1 tablespoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1 minced garlic clove
1 1/2 cups cooked edamame
1 1/2 cups fresh cooked corn
1/2 cup red bell pepper, diced
1/2 cup cilantro

Directions

1
In a small saucepan, combine vinegars, sugar, cumin, onion powder and garlic. Heat until sugar is dissolved. Remove from heat.
2
Place edamame, corn and red pepper in a medium bowl.
3
Pour vinegar mixture over vegetables. Stir to mix.
4
Cover and chill 1 to 4 hours, stirring once.
5
Just before serving stir in cilantro.

Questions about this recipe?

Browse similar recipes by category

Course > Salads
Main Ingredient > Vegetables > Corn
Main Ingredient > Beans > Soy/Tofu
Preparation > Time to Make > < 4 hours
Preparation > Simple
Occasion > Everyday
Dietary > Vegetarian > Vegan

Featured Reviews for This Recipe

From: TeresaS

On Nov 3, 2009

A wonderful salad. Nice and crisp and would be great served with Mexican food in place of the normal refried beans. I didn't have white balsamic vinegar and wished I did after it had chilled. Next time. Thanks for posting.

0 people found this review helpful

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From: caribee

On Apr 28, 2009

i tried this recipe @ a friends house & loved it! i made it last night with a couple of changes...i used red wine vinegar & rice vinegar instead of the balsamic & cider vinegar. i added some red onions instead of the onion powder. juice of one small lemon & salt & pepper to taste i served it on a bed of coarsly chopped romain lettuce and baked pita chips. YUM!

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From: sugarpea

On Jun 20, 2004

This salad was absolutely gorgeous, until I added the dark vinegars. This is definitely a recipe that demonstrates the necessity of white balsamic. I also used half the listed cilantro. We enjoyed the flavor of this salad.

2 people found this review helpful

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From: Kts-3-Boys

On May 18, 2007

This was very good-- I used the regular balsamic vinegar but with rice wine vinegar. I also did a few shakes of dried cilantro (before chilling)since that was all I had on hand. My two year old sat down and ate half of the bowl with me! I will be adding this to my summer recipes, nice crisp cold salad!

1 person found this review helpful

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