This quick edamame corn salad with apple cider vinaigrette is fast to make, and the ingredients are easy to keep on hand. Perfect for cookouts and potlucks!
Author:Alison's Allspice
Prep Time:15 mins
Total Time:15 mins
Yield:8 side dishes or 4 lunches
Category:Side
Cuisine:American
Ingredients
Salad
12 oz frozen bag shelled edamame, thawed
15 oz can Libby’s sweet corn, drained
15 oz can red kidney beans, drained and rinsed
1 1/2 cups frozen peas, thawed
1/4 cup diced red onion
3 garlic cloves, minced
Apple Cider Vinaigrette
1/4 cup apple cider vinegar
1/4 cup olive oil
1 1/2 tsp Italian seasoning
1/2 tsp salt and pepper, each
Instructions
Mix together all salad ingredients.
Mix together all vinaigrette ingredients.
Pour vinaigrette over salad and toss to combine.
You can serve immediately, or this salad keeps well in the fridge for about 3 days.