Edamame Corn Salad on Lettuce

Edamame Corn Relish

1 16-ounce bag frozen sweet corn

1 16-ounce bag frozen,

shelled edamame

1/4 red onion, diced

2 Roma tomatoes, diced

1 medium cucumber, peeled and diced

2 teaspoons garlic, minced

Salt and pepper, to taste


1. Preheat oven to 400 F.

2. On a baking sheet, add sweet corn and edamame, place in oven for 10-12 minutes or until corn starts to brown. Remove from oven, cool.

3. In a large mixing bowl, add edamame, corn, red onion, tomatoes, cucumber and garlic, mix well. In a small mixing bowl, add red wine vinegar, vegetable oil, salt and pepper, mix together.

4. Add to corn mixture, toss to mix. Set aside.

To serve:

In a large bowl, add lettuce, toss to mix. Add dressing, toss to mix. Evenly divide on plates. Top with edamame corn relish evenly divided among plates. Serve immediately.

Nutritional information: 8 servings; 133 calories; 14g fat (2.1g saturated); 0 mg cholesterol; 5 mg sodium; 5.2g carbohydrate; 1g fiber; 1.2g protein.

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