This Roasted Corn and Edamame Lentil salad is a colourful, healthy salad, full of a variety of flavours that stores well in the fridge for days without losing its integrity.
The combination of colours in this salad make it so appealing and the variety of textures makes a unique, yet delicious salad to enjoy year round.
With the addition of lentils to this salad, there is a high amount of protein and fiber, allowing this salad to become a full meal any time. The soluble fiber in lentils also helps to stabilize blood sugar levels which prevents those crashes throughout the day.
You can whip this Edamame Lentil salad up in a short amount of time and prepare it a few days ahead when entertaining.
1 bag frozen edamame
1 onion, chopped
1 can of lentils (540 mL), rinsed and drained
1 red pepper, chopped
2 bunch of parsley, chopped
6 cobs of roasted corn, kernels sliced off
1 tsp black ground pepper
1 tsp salt
1/4 cup white balsamic vinegar
- Blanch frozen edamame in hot water for 1 minute. Rinse under cold water and drain.
- Add edamame, onion, lentils, red pepper, parsley and corn to a large bowl. Stir to combine.
- Add pepper, salt, balsamic vinegar and oil. Mix together.