Ingredients
225 gram (8 ounce) edamame soya beans, shelled and frozen
Japanese Edamame Bean Salad
200 gram (7 ounce) sweetcorn, tinned or fresh
½ red pepper, diced
2 spring onions, thinly sliced
1 teaspoon Schwartz Parsley Flat Leaf
Oregano
½ teaspoon Schwartz Garlic Granules
½ teaspoon Schwartz Sea Salt
Schwartz Ground Black Pepper
2 tablespoons olive oil
2 tablespoons vinegar
1½ teaspoon Schwartz Oregano
Preparation
15 mins Prep Time / 5 mins Cook Time
Bring a medium pan of water to the boil over a high heat. Add the edamame beans and cook for 4 minutes or until they turn bright green and are tender. Drain and rinse under cold water.
For the Oregano Vinaigrette, mix all the ingredients in a large bowl until well blended. Add the edamame beans, sweetcorn, red pepper, spring onions and Parsley, toss well to coat.
Cover and refrigerate for at least 1 hour to allow the flavours to infuse. Toss before serving.