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!
prep time
20 Min
cook time
method
---
yield
approx 6-8
Ingredients
- 1 cup frozen corn, frozen (shelled) edamame, fresh or frozen green or italian beans,
- 1 cup any color peppers, chopped
- 1/2 - chopped onion
- 2 - chopped plum tomatoes
- 1 cup cubed mozzarella (or amt to taste)
- 1/2 bottle prepared good seasons italian dressing, or homemade
- 1 teaspoon eah basil & oregano
- - salt & pepper to taste
How To Make festival edamame salad
-
Step 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.
-
Step 2Mix in rest of all ingredients, toss to coat, add salt & pepper as needed to taste.
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Step 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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