Ingredients for Edamame Soybean Corn Salad
- Balsamic Vinegar (not used in recipe)
- 1/4 cup apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 cup shelled edamame
- 1 cup frozen corn (thawed)
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
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How to Make Edamame Soybean Corn Salad
- In a small saucepan, combine 1/4 cup apple cider vinegar, 2 tablespoons lime juice, 2 tablespoons sugar, 1 teaspoon ground cumin, 1/2 teaspoon onion powder, and 1/4 teaspoon garlic powder.
- Heat over medium heat, stirring frequently, until sugar is completely dissolved.
- Remove from heat and set aside to cool slightly.
- In a medium bowl, combine 1 cup shelled edamame, 1 cup frozen corn (thawed), and 1/2 cup diced red bell pepper.
- Pour the cooled vinegar mixture over the vegetables.
- Stir gently to combine.
- Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, stirring once halfway through.
- Just before serving, stir in 1/4 cup chopped fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
21g
Fat
2g
Carbs
6g
