Festival Edamame Salad

Ann Schurmann


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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approx 6-8


20 Min


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

Directions Step-By-Step

Bring 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.
Mix in rest of all ingredients, toss to coat, add salt & pepper as needed to taste.
Refrigerate 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!

About this Recipe

Course/Dish: Other Salads
Other Tags: Quick & Easy, Healthy