Stoplight Salad: Red Peppper, Corn & Edamame

Published May 23, 2010 by Vegan Derby Cat Party

i kept snacking on tortilla chips, and decided to throw this healthier salad together instead. you can’t get an easier recipe, and it’s full of protein, fiber and vitamin c!

Ty’s easy stoplight salad

1 16oz bag of frozen, shelled edamame
1 15 oz can of kernel corn
1/2 red bell pepper, chopped
oil & vinegar, to taste (i used 1 tbsp. balsamic & 1 tbsp. olive oil)
dash of shoyu or soy sauce, optional
salt & pepper, to taste

Directions:

1. Bring a large pot of water to a boil. Add edamame and cook for 5 minutes. Add corn and bell pepper and cook for 2 more minutes.

1. Drain, rinse and toss with oil, vinegar, salt and pepper.

you can eat it warm like i did, because i was hungry, or you can refrigerate it and eat later. i’m going to throw this on top of some spinach for an easy and colorful salad later.

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