Crunchy Edamame-Corn Salad

Author: Heather Leno
Yield – 8 cups Prep Time – 10 minutes
Ingredients:

For Salad:

12 0z. (2 1/2 cups) frozen shelled green soybeans

16 oz. (4 cups) frozen sweet white corn

1 cup jicama, 1/4″ dice

2/3 cup celery, chopped

1/2 cup sweet red pepper, diced

1/3 cup green onion, 1/4″ slices

1 tbsp minced fresh parsley

For Dressing:

5 tbsp fresh lemon juice

1 tbsp honey or agave

1 1/2 tsp salt

1/4 tsp dried sweet basil

1/4 tsp garlic granules or powder

1/8 tsp dried dill weed

 

 

Instructions:
  1.  Thaw the corn and soy beans.
  2.   Emulsify the lemon, honey and seasonings.
  3.   Mix all the ingredients together with the dressing.
  4.   Chill and serve.  Be sure and stir well to incorporate the salad and dressing just before serving.
Notes: