Massachusetts Farm to School Logo
Subscribe    Donate   
Close
Menu

Get Involved / Guides

Corn and Edamame Salad

Serving: 65 - 1/2 cup portions

Ingredients

  • 13 3/4 oz of Mayonnaise, fat free
  • 10 oz of Lemon juice, canned or bottled
  • 2 tsp of Pepper, black
  • 1 tbsp of Ginger root, raw
  • 18 cups, drained of Corn, sweet, yellow, whole kernel
  • 8 3/4 cups of Edamame, frozen, prepared
  • 2 1/2 cup of Onions, raw, chopped
  • 2 1/2 cup of Red pepper, diced
  • 1 cup of Cilantro leaves, raw, chopped

Steps

  1. Whisk together mayonnaise and lemon juice.
  2. Add seasonings and stir until well combined. Let stand in refrigerator overnight.
  3. Drain corn (Thawed frozen corn may be substituted).
  4. Combine corn, edamame, onion, red pepper and cilantro. Mix well.
  5. Add dressing and mix until ingredients are well coated with dressing.
  6. Label and date, then store in cooler overnight.

Sourced from: Minnesota Schools Now We're Cooking!

More Recipes

All Guides


Massachusetts Farm to School Logo White

© copyright 2024 - Massachusetts Farm to School (fiscally sponsored by Third Sector New England, Inc. (TSNE)

Contact Us
Massachusetts Farm to School (fiscally sponsored by Third Sector New England, Inc. (TSNE))
PO Box 213
Beverly, MA 01915

Phone: (413) 253-3844

Email: info@massfarmtoschool.org