Edamame Sweet Corn Salad
There are many kinds of vegetables that can be made into salads. Salads do not have to be made from leafy vegetables, but can also be made from root and seed vegetables. Variations in making salad are necessary so that we avoid getting bored from eating the same vegetables, and also by varying the types of vegetables, consequently the nutrients we get will be more varied. For example, legumes (bean) contain more protein than leafy vegetables.
This time I will make a salad that is easy to make and tastes good. A fresh sweet blend of carrots and corn, and a creamy taste of edamame. Edamame is immature soybean (soybean whose seeds are not ripe yet). The edamame protein content is quite high, which is about 12g per 100g of edamame. Edamame can be purchased fresh or frozen from supermarkets.
I make my own salad dressing and always use extra virgin olive oil as the base. Extra virgin olive oil contains unsaturated fats and antioxidants that are good for the heart.
Here is the recipe:
Edamame Sweet Corn Salad
Ingredients:
1.5 cups of edamame
1.5 cups sweetcorn
1 carrot
2 spring onions
2 tbsp olive oil
A pinch of salt, pepper
Method:
Boil sweetcorn and edamame for 4 minutes, drain and set aside
Peel and julienne carrot
Slice the green onion
Mix carrot, sweet corn, edamame, spring onions in a bowl
Add olive oil, sprinkle salt and pepper, mix well
Let stand half an hour in the refrigerator
Edamame salad is ready to be served
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