Oregano is an important culinary herb, used for the flavor of its leaves, which can be more flavorful when dried than fresh. It has an aromatic, warm and slightly bitter taste, which can vary in intensity. Do you know what foods spices go with?
Edamame are fresh green soybeans which are high in soy protein and fiber. They are found in Asian markets or in the frozen section of supermarkets and are sold shelled or still in the pod. Introduce your family to edamame with this healthful salad.
Edamame and Corn Salad with Oregano Vinaigrette Serves: 10 (2/3-cup)
Edamame and Corn Salad:
1 package (16 ounces) frozen shelled edamame
3 ears fresh corn, cooked and kernels cut from cob (2 cups)
1 medium red bell pepper, coarsely chopped
4 green onions, thinly sliced (1/2 cup)
1/4 cup chopped fresh parsley
Oregano Vinaigrette:
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
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.
(Substitute 2 cups frozen corn, thawed, for the fresh corn.)
Nutritional Information (amount per serving)
Calories 148; Carbohydrates 13g; Cholesterol 0mg; Fiber 4g; Fat 8g; Sodium 185mg; Sugars 0g; Protein 6g
* Source: McCormick
