4 cups of corn kernels, fresh is best, but frozen is fine (just defrost)
2 cups of medium diced peppers-we used 1 red and 1 orange
1 cup of chopped scallions
½ cup chopped parsley
3 tbsp fresh dill (or 1 tsp dried)
Summer Herb Dressing:
½ cup apple cider vinegar
½ cup fresh basil
2 tbsp fresh or 1 tsp dried dill
3 tbsp fresh parsley
2 tbsp of sweetener of choice-maple syrup,date paste-if desired, you can omit to have no added sugars
pinch sea salt (or to taste), about ½ tsp
freshly ground pepper or to taste
water to thin if desired (we didn't)
Instructions
Mix dressing ingredients together in a blender, taste to season.
Blanch edamame in boil water until they turn bright green and soften slightly. Drain.
If using frozen corn, defrost.Toss remaining ingredients into a bowl and add as much dressing as you feel you need.
Season to taste and serve as a salad topper or as a side dish. This would also be great on top of a baked sweet potato! In the picture below, I show it with my home-grown sprouts, Red Cabbage Slaw, and Buckwheat Tabbouleh
Notes
212 mg potassium, 78% Vitamin C, 35% Vitamin A, 12% iron, 6% calcium per 1/12 serving
Nutrition Information
Serving size: 1/12 Fat: 3.4 g Saturated fat: .5 g Carbohydrates: 20 g Sugar: 5 g Fiber: 6.5 g Protein: 10 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/side-dishes/edamame-salad-with-herb-vinaigrette/