Vibrant Edamame and Corn Salad with Basil Vinaigrette

Ingredients

- 2 cups frozen shelled edamame
- 2 cups frozen corn kernels
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/4 cup sliced green onion
- 1/4 cup finely chopped onion
- 3 tablespoons white balsamic vinegar
- 2 teaspoons Dijon mustard
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup chopped fresh basil

Instructions

1. Prep the Vegetables:
Dice the red and green bell peppers, slice the green onions, and finely chop the onion. Set aside.

2. Cook the Edamame and Corn:
In a microwave-safe bowl, combine 2 cups of frozen shelled edamame and 2 cups of frozen corn kernels. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small gap for steam to escape. Microwave on high for PT5M (5 minutes), stirring halfway through. Check for tenderness and drain any excess water.

3. Prepare the Vinaigrette:
In a small bowl, whisk together 3 tablespoons of white balsamic vinegar, 2 teaspoons of Dijon mustard, 1/4 cup of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of fresh ground black pepper until emulsified.

4. Combine Ingredients:
In a large salad bowl, combine the cooked edamame and corn, diced red and green bell peppers, sliced green onions, and finely chopped onion. Pour the vinaigrette over the salad and toss to coat evenly.

5. Incorporate Fresh Basil:
Just before serving, sprinkle the salad with 1/4 cup of chopped fresh basil. Give it a gentle toss to incorporate the basil.

6. Serve:
Transfer the salad to a serving platter and garnish with a few extra basil leaves for a beautiful presentation. Enjoy this vibrant dish as a refreshing lunch!

Total Time

PT15M
15 minutes

Type of Dish

Lunch

Keywords

edamame salad, corn salad, basil vinaigrette, microwave cooking, easy lunch recipe, healthy lunch, vegetarian salad, quick salad recipe, summer salad, colorful salad

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 840

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