Salad

Ingredients

  • 2 ears of sweet corn, kernels cut off (1¼ cup)
  • 12-oz. package frozen edamame beans, thawed
  • 14-oz. can garbanzo beans, drained and rinsed
  • ½ cup dried cranberries
  • 1 orange bell pepper, chopped
  • 3 scallions, chopped

Directions

1

Bring a large pot of water to a boil. Stir in 1 teaspoon of salt, add ears of corn and cook for 2 minutes. Remove and cool for ease of handling.

2

Cut off kernels and add to large bowl with all salad ingredients.


Vinaigrette

Ingredients

  • ½ cup Gustare Persian Lime Extra Virgin Olive Oil
  • ⅓ cup Gustare Cape Cod Cranberry-Pear Balsamic Vinegar
  • 2 tbsp. fresh parsley, minced
  • 1 clove garlic, pressed
  • Zest of 1 lime and 1 tbsp. juice
  • 1 tsp. sea salt
  • ½ tsp. black pepper, freshly ground

Directions

1

Whisk together all vinaigrette ingredients until well blended. Pour over salad and toss to coat well.

2

Cover bowl with plastic wrap and chill for at least an hour before serving. Enjoy!

Recipe Tags

#Dinner, #Lunch, #Salads

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