Corn and Edamame Salad
Blue Corn Tortilla Chips
Ingredients
- 2 (12-oz) pkg frozen shelled edamame
- 1 (12-oz) pkg frozen corn kernels
- 1 pint grape tomatoes, halved
- 2 avocados, chopped
- 1 English cucumber, chopped
- 1 (0.5-oz) pkg fresh basil, chopped
- 1 shallot, minced
- ¾ cup vegan balsamic vinaigrette
- 1 cup crumbled feta cheese
Instructions
- Cook edamame and corn separately according to package directions. Rinse edamame and corn under cold water to cool; drain.
- Toss together edamame, corn, and remaining ingredients except cheese in a large bowl. Sprinkle with cheese.
Side Dish Ingredients
- 1 (8-oz) pkg blue corn tortilla chips
Side Dish Instructions
- Serve chips on the side.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
515
|
189
|
704
|
| Fat (g) | 33 | 8 | 41 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 22 | 3 | 25 |
| Carb (g) | 39 | 26 | 65 |
| Fiber (g) | 12 | 1 | 13 |
| Sodium (mg) | 571 | 108 | 679 |
| T. Sugs (g) | 12 | 0 | 12 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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- Matching Grocery List
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