Edamame Bean Salad
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
Key Products
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.