Edamame Corn Carrot Salad

Name: Edamame Corn Carrot Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings.
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

TOTAL TIME: Prep: 25 min + chilling YIELD: 8 servings.

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

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

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.

Nutrition 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.

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