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Edamame Bean Salad
Prep Time
15 Minutes
Cook Time
5 Minutes
Ingredients
12
Servings
4
Ingredients
225 gram (8 ounce) edamame soya beans, shelled and frozen
200 gram (7 ounce) sweetcorn, tinned or fresh
½ red pepper, diced
2 spring onions, thinly sliced
1 teaspoon Flat Leaf Parsley
Oregano
½ teaspoon Garlic Granules
½ teaspoon Sea Salt
Ground Black Pepper , pinch
2 tablespoons olive oil
2 tablespoons vinegar
1½ teaspoon Oregano
COOKING INSTRUCTIONS
- 1 Bring a medium pan of water to the boil over a high heat. Add the edamame beans and cook for 4 minutes or until they turn bright green and are tender. Drain and rinse under cold water.
- 2 For the Oregano Vinaigrette, mix all the ingredients in a large bowl until well blended. Add the edamame beans, sweetcorn, red pepper, spring onions and Parsley, toss well to coat.
- 3 Cover and refrigerate for at least 1 hour to allow the flavours to infuse. Toss before serving.
Nutritional Information
| Typical Values | Amount |
|---|---|
| Energy | 157 |
| TotalFat | 7.5 |
| SaturatedFat | 1.3 |
| Salt | 0.4 |
| Carbohydrates | 12.8 |
| Fiber | 3.2 |