1 pkg (16oz) frozen shelled edamame
3 ears (2 cups) fresh corn, cooked and kernels cut from cob
1 medium red bell pepper, coarsely chopped
4 (1/2 cup) green onions, thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup olive oil
1/4 cup cider vinegar
1 Tbs oregano leaves
1 tsp garlic powder
1 tsp sea salt
1/4 tsp coarsely ground black pepper
1) Bring 2 quarts water to boil in a medium saucepan on high heat. Add edamame; cook 4 minuts, or until edamame are bright green and tender. Drain and rinse under cold water.
2) In a small bowl; mix olive oil, cider vinegar, oregano, garlic powder, sea salt and black pepper, until well bended. Add edamame, corn, red bell pepper, green onions and parsley; toss well to coat. Cover.
3) Refrigerate at least 1 hour to blend flavors. Toss before serving.
Review: I always enjoy cold salads in the summer. Especially when it's unseasonably hot, as it has been lately. This particular salad was quite interesting. For the first time, I used Bragg's Apple Cider Vinegar, instead of Heinz or the store brand. Oddly, it seemed to have a sweet taste instead of a vinegary bite. Mike asked a few times if I had put sugar or honey into the vinaigrette!
Adapted from:
http://www.mccormick.com/Recipes/Salads-Sides/Edamame-and-Corn-Salad-with-Oregano-Vinaigrette
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