Edamame and Sweet Corn Salad with Meyer Lemon and Ginger Vinaigrette Recipe LindaWhit

1. 1

   Bring a large pot of water to the boil, and add edamame (I used a half bag of Trader Joes frozen, shelled edamame).

2. 2

   Boil for 2 minutes, add frozen corn, and turn off heat.

3. 3

   Let sit for 1 minute, and then drain.

4. 4

   Plunge colander into a large bowl of very cold water to stop the edamame and corn from cooking.

5. 5

   When edamame and corn are cool, drain well, and put into a bowl.

6. 6

   Add red bell pepper and sweet onion and mix well.

7. 7

   In a separate small bowl, whisk together the oil, lemon juice, grated ginger, salt and pepper.

8. 8

   Pour over salad mixture and gently stir to mix well.

9. 9

   Chill in fridge for 2 hours or so before serving.

10. 10

    Gently remix salad just before serving, and taste for additional seasoning, if needed.

No additional tips available.