Ingredients
2-1/2 cups frozen shelled edamame3 cups julienned carrots1-1/2 cups frozen corn, thawed4 green onions, chopped2 tablespoons minced fresh cilantroVINAIGRETTE:3 tablespoons rice vinegar3 tablespoons lemon juice4 teaspoons canola oil2 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon pepper
Preparation
Place edamame in a small saucepan; add water to cover. Bring to a boil; cook 4-5 minutes or until tender. Drain and place in a large bowl; cool slightly.
Add carrots, corn, green onions and cilantro. Whisk together vinaigrette ingredients; toss with salad. Refrigerate, covered, at least 2 hours before serving.
