Today is: 10/14/2025

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Other Helpful Ideas

Corn, Edamame and Quinoa Salad with Lemon-Dijon Vinaigrette

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.