Festival Edamame Salad
1 cfrozen corn, frozen (shelled) edamame, fresh or frozen green or italian beans,
1 cany color peppers, chopped
2chopped plum tomatoes
1 ccubed mozzarella (or amt to taste)
1/2 bottleprepared good seasons italian dressing, or homemade
1 tspeah basil & oregano
·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!