Easy Edamame Salad
Serves: 4
3 tablespoons basil pesto
3 tablespoons rice wine vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons salt
1 package (16 ounces) frozen shelled edamame
8 ounces frozen sweet corn
1/2 red bell pepper, small dice
1/4 cup red onion, finely chopped
1/3 cup pine nuts, toasted
Salt and pepper, to taste
• In a large mixing bowl, whisk together the first three ingredients. Set aside.
• Bring 6 cups water to a boil; add the 2 teaspoons salt.
• Add the edamame and corn, return water to a boil and cook for 2 minutes. Drain well.
• Add drained edamame and corn to the bowl of dressing.
• Add remaining ingredients and toss mixture to coat evenly.
• Season with salt and pepper.
• Note: Chill for at least 2 hours before serving.
Nutritional information per serving: 383 cal., 24 g fat (3 g sat.), 4 mg chol., 28 g carb., 1287 mg sodium, 7 g fiber, 19 g pro.
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