Edamame (Soybean) & Corn Salad

4.5(11)

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.

by Theresa P·published 2003-04-17

Open original recipe

Soy/Tofu

Servings

6 serving(s)

Total time

1h 10m

prep 10 min

Calories / serving

151 kcal

Ingredients (10)

serves

2 tablespoons balsamic vinegarbalsamic-vinegar
2 tablespoons cider vinegarvinegar
1 tablespoon brown sugarbrown-sugar
1/2 teaspoon ground cumincumin
1/2 teaspoon onion powderonion-powder
1 minced garlic clovegarlic
1 1/2 cups cooked edamameedamame
1 1/2 cups fresh cooked corncorn
1/2 cup red bell pepper, dicedbell-pepper
1/2 cup cilantrocilantro

Instructions (5 steps)

01In a small saucepan, combine vinegars, sugar, cumin, onion powder and garlic. Heat until sugar is dissolved. Remove from heat.
02Place edamame, corn and red pepper in a medium bowl.
03Pour vinegar mixture over vegetables. Stir to mix.
04Cover and chill 1 to 4 hours, stirring once.
05

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.

Edamame (Soybean) &amp; Corn Salad

Edamame (Soybean) & Corn Salad