Sunday, March 1, 2015

Edamame Veggie Salad tossed w/Red Wine Vinaigrette

8 oz. shelled and steamed edamame
1 roma tomato diced (deseeded)
3/4 of a large cucumber diced (deseeded)
1/2 of a small red onion finely diced
1/2 of a red bell pepper (deseeded or keep them for more spice)
1/2 of a medium jalepeno finely diced (deseeded)
2 ozs. red wine vinaigrette (Red Wine Vinaigrette)

Step 1 - Cook your edamame to package instructions and drain. Set aside and chop all of your ingredients.  
Step 2 - Make your vinaigrette (or use store bought, I like to make my own because most store bought brands have twice the amount of olive oil).
Step 3 - Toss everything together and enjoy!  Even better if you let the flavors marinate 2 hours or more.  

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