Tested till perfect Edamame, Red Pepper and Corn Salad
Edamame, Red Pepper and Corn Salad
Photography by Ryan Brook/TC Media

Edamame, Red Pepper and Corn Salad

This bright salad tastes as good as it looks. Use shelled edamame (Japanese green soy beans), which can be found in your grocer's freezer section, to make this salad in just
five minutes. 

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine:September 2012

Recipe4 out of 5 based on 33 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 5 minutes
  • Total time 5 minutes
  • Portion size 4


  • 2 tsp 2tspsodium-reduced soy sauce
  • 1 tsp 1tsptoasted sesame oil
  • 1 tsp 1tspliquid honey
  • 1 1clove garliccloves of garlic, minced
  • 1 cup 1cupfrozen edamame, thawed and drained
  • 1 cup 1cupdiced sweet red pepper
  • 1/2 cup 1/2cupfrozen corn kernels, thawed and drained
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In bowl, whisk together soy sauce, sesame oil, honey and garlic until blended. Stir in edamame, red pepper and corn.

Nutritional Information Per serving: about

cal 78 pro 4g total fat 3g sat. fat 0
carb 11g dietary fibre 2g sugar 4g chol 0mg
sodium 92mg potassium 272mg

% RDI:

calcium 2 iron 6 vit A 12 vit C 125
folate 47
This recipe is featured on 16 healthy superfood recipes
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