Quick Edamame Corn Salad with Apple Cider Vinaigrette


Recipe by Alison Edmund with Alison's AllSpice

Serves 4-8


12 oz frozen, shelled edamame (thawed)
1 can (15 oz.) kidney beans (drained and rinsed)
1 1⁄2 c frozen peas (thawed)
1⁄4 c red onion (diced)
3 garlic cloves (minced)
Apple Cider Vinaigrette
1⁄4 c apple cider vinegar
1⁄4 c olive oil
1 1⁄2 tsp italian seasoning
1⁄2 tsp salt
1⁄2 tsp pepper

Mix together all salad ingredients.

Mix together all vinaigrette ingredients.

Pour vinaigrette over salad and toss to combine.

Serve immediately, or keep in fridge for about 3 days.