Corn, Edamame and Quinoa Salad
2/3 cup water
1/3 cup quinoa
3 cups frozen corn
1 can (16 oz) black beans
1 ½ cups frozen, shelled edamame
1 cup red pepper, chopped
½ cup cilantro, chopped
6 green onions, chopped
4 garlic cloves, minced
6 tablespoons lemon juice
¼ cup reduced-sodium soy sauce
2 tablespoons smooth Dijon mustard
2 tablespoons olive oil
To prepare quinoa: If quinoa is not pre-rinsed, rinse in sieve until water runs clear. In
small saucepan, combine water and quinoa. Cook according to package directions.
To assemble salad: Meanwhile, in colander, rinse and drain corn, black beans and
edamame. (This washes away liquid from beans and thaws edamame and corn.)
Transfer mixture to large mixing bowl. Add red pepper, cilantro, green onions, garlic
and prepared quinoa.
To make vinaigrette: In a medium bowl, combine lemon juice, soy sauce, mustard and
olive oil. Whisk well to combine.
To serve: Pour vinaigrette over salad. Chill for 1 to 2 hours to allow flavors to combine.
Toss before serving. Makes 7 to 8 cups.