Edamame Salad Recipe

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Terrific taste and texture, the vegetables in this salad burst with flavor.
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  • 1 tablespoon olive oil
  • 1 tablespoon butter or margarine
  • 10 ounces frozen edamame - shelled, approximately 1 1/2 cups
  • 1/2 sweet onion - chopped
  • 1 red bell pepper - chopped
  • 15 1/4 ounces (1 can) corn - drained or 1 ear of fresh sweet corn cut off the cob
  • 1 stalk celery - diced
  • 1 leek - sliced thin
  • 1 clove garlic - chopped
  • 1 tablespoon fresh oregano - chopped
  • 1/4 teaspoon cayenne pepper - more or less to taste
  • 1 fresh tomato - diced
  • salt and pepper to taste
Container: medium sauté pan, serving bowl
20 mins
15 mins
35 mins
  • Heat olive oil and butter over medium heat.
  • When butter has melted, add edamame and stir to coat.
  • Add the onion and saute for five minutes.
  • Add the bell pepper, corn, celery, leek and garlic.
  • Saute for another 5-10 minutes or until the vegetables are tender crips, not mushy.
  • Stir in the oregano and cayenne pepper.
  • Season to taste with salt and pepper.
  • Remove from heat.
  • Gently fold in tomatoes right before serving.
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