YIELD: 10 cups; 20 (1/2 cup) servings (BTW, salad will stay fresh in the refrigerator for several days)
1 (16-ounce) bag frozen edamame (hulled green soybeans)
1 (16-ounce) bag frozen corn
2 cups grape tomatoes, halved
1 red bell pepper, diced
1 purple or orange bell pepper, diced
1 small red onion, chopped
2 large carrots, peeled and thinly sliced
1 (6-ounce) can ripe olives, drained, halved or sliced
1 cup LOW FAT ITALIAN DRESSING (Val, the caps indicate that the recipe is located elsewhere in my cookbooks; however, you can substitute your favorite low fat Italian Dressing)
1/4 cup fresh minced cilantro
2 teaspoons minced garlic (4 cloves)
Salt (to taste)
In a medium saucepan, bring about 1 cup of water to a boil over high heat.
Add the frozen edamame and corn, bring back to a boil, then reduce the heat to medium-high and cook for 10 minutes.
Edamame should still be bright and tender-crisp.
Drain and cool.
Meanwhile, prepare the tomatoes, bell peppers, onion, and olives, placing them in a large bowl.
Add the soybeans and corn.
Stir in the Low Fat Italian Dressing, cilantro, and garlic.
Add salt to taste.
Cover and refrigerate for at least 1 hour, or until thoroughly chilled, stirring several times to redistribute the dressing.
(Directions are also word by word from my book, but I have altered the format somewhat, to comply to Oz's wishes).
Per Serving: 101 Calories; 3g Fat (27% calories from fat); 4g Protein; 16g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 301mg Sodium.
This recipe and accompanying notes are from my cookbook, Amazing Meals I by LuAnn Bermeo, Lithotech, 2007. Please respect copyright by sharing recipe with its source. For purchase information, contact the author at email@example.com.
Posted on KRT by LuAnn.