The Secret of Edamame
Soy snack is a yummy - and healthy - handful
If your guests or family members don't care for olives, leave them out. This
salsa is great with reduced-fat tortilla chips and as a garnish for quesadillas
1 cup frozen petite corn kernels, thawed
2.25-ounce can sliced ripe olives, drained
1/2 red bell pepper, finely chopped
1/3 cup sweet onion, finely chopped
2 teaspoons minced garlic
1/4 cup prepared light vinaigrette salad dressing
1/2 teaspoon black pepper (optional)
1 avocado, diced
2/3 cup shelled edamame, thawed
Pepper to taste, if desired
- Add corn, olives, bell pepper, onion, and garlic to a medium bowl.
- Pour light dressing into the corn mixture and toss to blend. Add pepper to
taste, if desired. Cover and chill in the refrigerator all day or
- Right before serving, add the diced avocado and edamame into the corn
mixture and stir.
Yield: Four 1/2-cup servings
Per serving: 190 calories, 6.5 g protein, 19.5 g carbohydrate,
12 g fat, 1.9 g saturated fat, 6.6 g monounsaturated fat, 3 g polyunsaturated
fat, 1 mg cholesterol, 5 g fiber, 254 mg sodium. Calories from fat: 52%.
Edamame recipes provided by Elaine Magee; Â© 2005 Elaine