Cool Corn & Edamame Salad

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe.

Servings: 20

Serving Size: 1 cup

Ingredients

7 ½ cups Edamame, shelled, cooked, drained (thawed and tempered if
frozen)
3 cups Bell Pepper, Green or Red, small dice
5 cups Corn (thawed and tempered if frozen)
6 cups Peas (thawed and tempered if frozen)
3 cups Cranberries, dried
½ cup Onion, Red, small dice
¼ cup Oil, Olive or Vegetable
½ cup Vinegar, Red
2 teaspoons Parsley, Dried
2 teaspoons Salt
2 teaspoons Black Pepper
2 teaspoons Basil, Dried
2 teaspoons Garlic Powder

Preparation

1. Combine all ingredients in a bowl and stir until well combined.
2. Store in airtight container in cooler until meal service or overnight.

Nutrition information

Calories: 345 Total Fat: 3.7g Saturated Fat: 0.6g Monounsaturated Fat: 2.1g Polyunsaturated Fat: 0.5g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 74.5g Fiber: 4.7g Total Sugar: 37g Protein: 3.5g Sodium:
216mg Vitamin A: 80μg Vitamin C: 54mg Calcium: 16mg Iron: 1mg Folate: 44μg