Festival Edamame Salad
By
Ann Schurmann
@tango8590
1
Ingredients
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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
- 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!