This recipe uses leftover edamame (shelled green soybeans) and whole-kernel corn.
- In serving bowl stir together the salad ingredients: 2 cups cooked edamame, 1 cup pre-cooked whole-kernel corn, 1 medium diced red pepper and ¼ cup thinly sliced fresh basil leaves. Toss with homemade dressing. Refrigerate until serving time.
Makes 4 servings.
- In jar with a lid shake together 1 tablespoon olive oil, 2 teaspoons white wine vinegar, 2 teaspoons Dijon mustard, 1 small finely diced shallot and freshly ground black pepper. Pour over the salad and toss.