festival edamame salad
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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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yield
serving(s)
prep time
20 Min
Ingredients For festival edamame salad
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1 cfrozen corn, frozen (shelled) edamame, fresh or frozen green or italian beans,
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1 cany color peppers, chopped
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1/2chopped onion
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2chopped plum tomatoes
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1 ccubed mozzarella (or amt to taste)
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1/2 bottleprepared good seasons italian dressing, or homemade
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1 tspeah basil & oregano
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salt & pepper to taste
How To Make festival edamame salad
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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.
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2Mix in rest of all ingredients, toss to coat, add salt & pepper as needed to taste.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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