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Edamame Salad Recipe

  • 15minutes

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Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil -

  2. 1 tablespoon butter or margarine -

  3. 10 ounces frozen edamame - shelled, approximately

  4. 1 1/2 cups - 1/2 sweet onion - chopped -

  5. 1 red bell pepper - chopped -

  6. 15 1/4 ounces (1 can) corn - drained or 1 ear of fresh sweet corn cut off the cob -

  7. 1 stalk celery - diced -

  8. 1 leek - sliced thin -

  9. 1 clove garlic - chopped -

  10. 1 tablespoon fresh oregano - chopped -

  11. 1/4 teaspoon cayenne pepper - more or less to taste -

  12. 1 fresh tomato - diced salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat olive oil and butter over medium heat. When butter has melted, add edamame and stir to coat. Add the onion and sauté for five minutes. Add the bell pepper, corn, celery, leek and garlic. Sauté for another 5-10 minutes or until the vegetables are tender crips, not mushy. Stir in the oregano and cayenne pepper. Season to taste with salt and pepper. Remove from heat. Gently fold in tomatoes right before serving.

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