Edamame Corn Salad on Lettuce

From: Chef George Formaro, Zombie Burger and Drink Lab, Des Moines, IA. Yield: 6-8 servings.

Edamame-Corn Relish:
1 16-oz. bag frozen sweet corn
1 16-oz. bag frozen shelled edamame
1⁄4 red onion, diced
2 Roma tomatoes, diced
1 medium cucumber, peeled and diced
2 tsp. garlic, minced
1⁄2 cup red wine vinegar
1⁄2 cup vegetable oil
1 Tbsp. salt
2 tsp. black pepper

Red Wine Vinaigrette:
3 cloves garlic, minced
1 tsp. dried oregano
1 shallot
1 tsp. dried basil
1⁄2 cup red wine vinegar
1 tsp. salt
1 tsp. black pepper
11⁄3 cup vegetable oil

Lettuce Mix:
4 cups chopped romaine
4 cups chopped iceberg

Preheat oven to 400°F. On a baking sheet, add sweet corn and edamame; place in oven for 10-12 minutes or until corn starts to brown. Remove from oven; cool. In a large mixing bowl, add edamame, corn, red onion, tomatoes, cucumber and garlic; mix well. In a small mixing bowl, add red wine vinegar, vegetable oil, salt and pepper. Mix together. Add to corn mixture; toss to mix.  Set aside.

For vinaigrette: In a large bowl, add lettuces; toss to mix.  Add dressing; toss to mix. Evenly divide on plates. Top with edamame-corn relish evenly divided between plates. Serve immediately.

PHOTO: THE SOYFOODS COUNCIL