Edamame and Corn Salad with Oregano Vinaigrette

Yield :

• Serving 8
• Serving Size: 1 (234 g)
• 6 Smartpoints

Ingredients :

• 1 lb frozen shelled edamame
• 3 cups frozen petite corn kernels
• 1 chopped red bell pepper
• ³⁄₄ cup sliced green onion
• ¹⁄₂ cup finely chopped red onion
• ¹⁄₄ cup chopped fresh Italian parsley
• 2 tablespoons chopped fresh oregano or 2 tablespoons marjoram or 2 tablespoons basil

Dressing

• ¹⁄₃ cup fresh lemon juice
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• ³⁄₄ teaspoon salt
• ³⁄₄ teaspoon fresh ground black pepper

Preparation :

1. Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly.
2. Combine edamame, corn, red bell pepper, green onion, red onion, parsley, and oregano.
3. In a large bowl, whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.

Nutritional Info :