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Edamame Salad(8 votes) 1 cup basmati brown rice, uncooked
Click on a star to add your own rating    1 pkg frozen shelled edamame beans 1 can unsweetened white cut corn ½ cup chopped walnuts 1 cup chopped celery 2 stalks green onion, chopped Dressing 6 Tablespoons canola oil 3 T. red wine vinegar ½ T. dried basil ½ T. lemon juice salt & pepper to taste Cook rice in 2 cups of water until done. Cool until warm. Cook edamame as directed on package (make sure you don’t overcook). Combine all salad ingredients and toss with dressing.Good at room temperature or as a warm side dish. Submitted on 01/ 8/2006 by jovanna Number of people who have "favored" this: 0 Read the review below -OR-Add your own reviewReviews (1)
byAban98, October 11, 2006
I used TJ's roasted corn,TJ's frozen basil cubes and sliced almonds(they were all I had)also used less oil.
I thought it was great, will make it again soon! |
