Edamame Corn Carrot Salad Recipe

Edamame Corn Carrot Salad Recipe
Edamame Corn Carrot Salad Recipe photo by Taste of Home
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Edamame Corn Carrot Salad Recipe

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I came up with this easy salad while brainstorming light, protein-filled recipes. My vegetarian and vegan friends are especially big fans. —Maiah Miller, Monterey, California
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min + chilling

Ingredients

  • 2-1/2 cups frozen shelled edamame
  • 3 cups julienned carrots
  • 1-1/2 cups frozen corn, thawed
  • 4 green onions, chopped
  • 2 tablespoons minced fresh cilantro
  • VINAIGRETTE:
  • 3 tablespoons rice vinegar
  • 3 tablespoons lemon juice
  • 4 teaspoons canola oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

Place edamame in a small saucepan; add water to cover. Bring to a boil; cook 4-5 minutes or until tender. Drain and place in a large bowl; cool slightly.
Add carrots, corn, green onions and cilantro. Whisk together vinaigrette ingredients; toss with salad. Refrigerate, covered, at least 2 hours before serving. Yield: 8 servings.
Originally published as Edamame Corn Carrot Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p134

Nutritional Facts

2/3 cup: 111 calories, 5g fat (0 saturated fat), 0 cholesterol, 135mg sodium, 14g carbohydrate (4g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 2-1/2 cups frozen shelled edamame
  • 3 cups julienned carrots
  • 1-1/2 cups frozen corn, thawed
  • 4 green onions, chopped
  • 2 tablespoons minced fresh cilantro
  • VINAIGRETTE:
  • 3 tablespoons rice vinegar
  • 3 tablespoons lemon juice
  • 4 teaspoons canola oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  1. Place edamame in a small saucepan; add water to cover. Bring to a boil; cook 4-5 minutes or until tender. Drain and place in a large bowl; cool slightly.
  2. Add carrots, corn, green onions and cilantro. Whisk together vinaigrette ingredients; toss with salad. Refrigerate, covered, at least 2 hours before serving. Yield: 8 servings.
Originally published as Edamame Corn Carrot Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p134

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