Edamame & Corn Salad

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Most kids like edamame, even those who wouldn’t touch a canned soybean.

Tags: Intermediate, 20 Mins, Side Dishes, Salads, Beans, Vegetables, Healthy Insider’s Report 2010, President's Choice Blue Menu, High Fibre, Vegetarian, Low Sodium
Serves: 4
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 5  minutes
Total: 15  minutes

Additional Information


2 tsp (10 mL) olive oil
1 tsp (5 mL) PC Blue Menu Lemon & Herb Seasoning Blend
1 cup (250 mL) PC Frozen Peaches & Cream Corn
1 1/2 cups (375 mL) PC Frozen Edamame Beans
Juice of half a lemon
1 pint (550 mL) grape tomatoes, cut in half if average size and cut in quarters if large
thinly sliced red onion (optional)


1. In large saucepan of boiling water, cook edamame and corn for 2 to 3 minutes or until cooked through; drain and rinse under cold running water. Drain well and set aside.
2. In bowl, combine lemon juice and seasoning blend; let stand 2 to 3 minutes. Stir in edamame and corn, tomatoes, red onions and olive oil.

Nutritional Information

Per 1 cup (250 mL) serving:
170 calories
7 g fat
10 mg sodium
17 g carbohydrates
9 g fibre
10 g protein (includes 7.7 g soy protein)
High in Fibre