Festival Edamame Salad
I can't tell you how many times I've shared this recipe with friends or family during gatherings! It's so wonderful for the summer and so adaptable depending on which veggies you like most!You can switch up the amounts on the veggies depending on your tastes. And it looks so pretty on the table!
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- 1 c
- frozen corn, frozen (shelled) edamame, fresh or frozen green or italian beans,
- 1 c
- any color peppers, chopped
- chopped onion
- chopped plum tomatoes
- 1 c
- cubed mozzarella (or amt to taste)
- 1/2 bottle
- prepared good seasons italian dressing, or homemade
- 1 tsp
- eah basil & oregano
- salt & pepper to taste
1Bring a medium pot of water to boil, add corn, edamame and green beans, cook for 5 minutes. (or you can simply steam veggies together until just crisp, you don't want them over soft)Drain and add to bowl.
2Mix in rest of all ingredients, toss to coat, add salt & pepper as needed to taste.
3Refrigerate for at least an hour before serving, to allow flavors to blend. My husband prefers this when it's chilled overnight...I can eat it as soon as it's prepared!