vegetable
Edamame & Corn Salad Scaled for: 50 (1/2 Cup) Servings Allergens: Not Provided
Ingredient
Quantity
Mayonnaise, Fat Free
14 ounce
Lemon Juice
10 ounce
Pepper, Black
2 teaspoon
Ginger Root, Raw, Grated
1 tablespoon
Whole Kernel Sweet Corn (drained)
18 cup
Edamame, Blanched
8 3/4 cup
Onions, Raw
2 1/2 cup
Peppers, Bell, Red, Diced
2 1/2 cup
Cilantro Leaves, Raw, Chopped
1 cup
DIRECTIONS:
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 a cooler overnight.
Recipe contributed by: Gwinnett County Public Schools in Suwanee, Georgia
School Bites | Fall 2025 Release | Page 19
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