3 ears fresh corn, cooked and kernels cut from cob (2 cups)
medium red bell pepper, coarsely chopped
4 green onions, thinly sliced (1/2 cup)
1/4 cup chopped fresh parsley
1/4 cup olive oil
1/4 cup cider vinegar
1 tablespoon McCormick® Oregano Leaves
1 teaspoon McCormick® Garlic Powder
1 teaspoon Sea Salt from McCormick® Sea Salt Grinder
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
Instructions
Bring 2 quarts water to boil in medium saucepan on high heat. Add edamame; cook 4 minutes or until edamame are bright green and tender. Drain and rinse under cold water.
For the Oregano Vinaigrette, mix all ingredients in large bowl until well blended. Add edamame, corn, red bell pepper, green onions and parsley; toss well to coat. Cover.
Refrigerate at least 1 hour to blend flavors. Toss before serving.
Originally Submitted
1/19/2011
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