For optimal nutrition, we are told to “eat the rainbow” when it comes to our meals. Edamame Garden salad is a simple and delicious way to do just that. Packed with a variety of flavorful vegetables and fiber-packed legumes, this salad is dressed in a simple dressing using heart friendly olive oil. Use Edamame Garden Salad as a side dish or pack it for lunch. Or, add any of our delicious spouted chips for a light dinner that is perfect to serve during warm weather.
Edamame Garden Salad
1/2 cup olive oil
1/4 cup rice vinegar
2 teaspoon lemon juice
1 teaspoon chopped fresh garlic
1 teaspoon fresh thyme
1 teaspoon salt
1/4 teaspoon black pepper
2 cups edamame, cooked according to package directions then cooled
1 cup cooked black beans, rinsed and drained
1 cup corn, frozen then thawed, or fresh then cooked and cooled
1 cup halved cherry tomatoes
1 cup zucchini or cucumber, diced
1/2 sweet yellow onion or red onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/3 cup chopped fresh cilantro or parsley
Whisk together olive oil, rice vinegar, lemon juice, garlic, thyme, salt and pepper. Set aside.
In a large bowl, lightly mix together remaining ingredients. Pour dressing over salad and toss until everything is evenly coated with dressing. Serve immediately or cover and refrigerate until ready to serve.
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