Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a large bowl, combine the
Red Wine Vinegar (45 mL)
,
Olive Oil (30 mL)
,
Fresh Cilantro (5 g)
,
Limes (2)
,
Granulated Sugar (4 g)
,
Coarse Salt (6 g)
and
Garlic (2 cloves)
. Set aside.
Step 2
Bring a large saucepan of lightly salted water to a boil. Add the
Shelled Edamame (340 g)
and boil for 3 minutes.
Step 3
Add
Frozen Corn Kernels (330 g)
to the boiling water and continue cooking for 1 minute.
Step 4
Drain well and pour into the bowl with the dressing. Gently mix in the
Cherry Tomatoes (300 g)
and
Scallions (1 bunch)
.
Step 5
Cover and refrigerate for 2 hours before serving. Enjoy!
