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Corn, Edamame and Quinoa Salad with Lemon-Dijon Vinaigrette Corn

Yield: 7-8 cups

Ingredients:

  • ⅔ cup water
  • ⅓ cup quinoa
  • 3 cups frozen corn
  • 1 16-ounce can black beans
  • 1½ cups frozen, shelled edamame
  • 1 cup chopped red pepper
  • ½ cup chopped cilantro
  • 6 green onions, chopped
  • 4 garlic cloves, minced
  • 6 tablespoons lemon juice
  • ¼ cup reduced-sodium soy sauce
  • 2 tablespoons smooth Dijon mustard
  • 2 tablespoons olive oil

Directions:

  1. Cook quinoa as directed.
  2. Rinse and drain the corn, black beans and edamame.
  3. Add red pepper, cilantro, green onions, garlic and prepared quinoa.
  4. Vinaigrette: whisk lemon juice, soy sauce, mustard and olive oil and pour over vegetable mixture.
  5. Chill for an hour or two before serving to allow the flavors to combine.

Web Site by: A Safer Company LLC