Edamame Corn Salad on Lettuce

Edamame Corn Relish

• 1 16-ounce bag frozen sweet corn
• 1 16-ounce bag frozen, shelled edamame
• ¼ red onion, diced
• 2 Roma tomatoes, diced
• 1 medium cucumber, peeled and diced
• 2 teaspoons garlic, minced
• Salt and pepper, to taste
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Red Wine Vinaigrette

• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 each shallot
• 1 teaspoon dried basil
• ½ cup red wine vinegar
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ cup vegetable oil
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Lettuce Mix

• 4 cups chopped romaine
• 4 cups chopped iceberg
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1. Preheat oven to 400 F.
2. On a baking sheet, add sweet corn and edamame, place in oven for 10–12 minutes or until corn starts to brown. Remove from oven, cool.
3. Make vinaigrette.
4. In a large mixing bowl, add edamame, corn, red onion, tomatoes, cucumber and garlic, mix well. Add vinaigrette as desired to corn mixture, toss to mix. Set aside.
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Vinaigrette

1. In a small mixing bowl, add garlic, oregano, shallot, basil, red wine vinegar, salt and pepper.
2. With a hand-held mixer-immersion blender, puree all ingredients. Slowly drizzle in oil while mixing to emulsify dressing. Set aside.
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To Serve

In a large bowl, add lettuce, toss to mix. Add additional dressing, toss to mix. Evenly divide on plates. Top with edamame corn relish evenly divided among plates. Serve immediately.

Makes 8 servings

Nutritional information: 133 calories; 14 g fat (2.1 g saturated); 0 cholesterol; 5 mg sodium; 5.2 g carbohydrate; 1 g fiber; 1.2 g protein

Source: Soyfoods Guide 2019–2020 (modified from the Soyfoods Council)