Edamame Salad with Corn and Cranberries

Edamame Salad with Corn and Cranberries

COLORFUL! FRESH! Okay, technically, dried and frozen, but fresher than if it’d been outside in the snow, right? RIGHT! Today’s super quick low-sodium salad makes a great side, especially when served with hummus veggie sandwiches (my fave). I won’t bore you with yet another diatribe of how much I am OVER winter, how tired I am of snow, yada yada yada, blah blah blah. Just take a good look at the photo above and imagine the ice drifts away….

Recipe from The Everything DASH Diet Cookbook.

Yields 4 servings

SODIUM CONTENT: 5 mg per serving

ADDITIONAL NUTRITIONAL FACTS (per serving):
Calories: 149
Fat: 5 g
Protein: 5 g
Fiber: 3 g
Carbohydrates: 22 g
Sugar 10 g

INGREDIENTS

1 1/4 c. shelled edamame
3/4 c. fresh or frozen corn kernels
1 small red or orange bell pepper, diced
1/4 c. dried cranberries (craisins)
1 shallot or small onion, finely diced
2 T. red wine vinegar
1 T. olive oil
1 t. agave nectar
1 t. no-salt-added prepared mustard
freshly ground black pepper, to taste

DIRECTIONS

Thaw or cook the edamame and corn, as necessary, then place into a mixing bowl, along with the bell pepper, cranberries, shallot or onion. Stir to combine.

Measure the vinegar, oil, agave nectar, and mustard into a small mixing bowl and whisk well.

Pour the dressing over the salad and toss to coat. Season with freshly ground pepper, to taste.

Serve immediately or cover and refrigerate until ready to serve.

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2 Responses to Edamame Salad with Corn and Cranberries

  1. I really like edamame too. It’s a nice change from using dried, cooked beans for a salad.

    • Christy says:

      Hi Sue! Yes, especially this time of year – the colors and textures are so appealing. Sometimes salads seems too light (esp in winter) but this one has a terrific chew and heft. Hope you try it and enjoy!

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