Salad Dressing
Salad
- 1 1/2 cups freshly cooked corn kernels, about 2 ears (may substitute with frozen corn, thawed and rinsed)
- 2 cups frozen shelled edamame, thawed and rinsed
- 1 (15 fl. oz) can chickpeas, rinsed
- 20 cherry tomatoes, rinsed and halved
- 2 large carrots, peeled and thinly sliced
- 4 green onions, thinly sliced
- 1 rib celery, peeled and thinly sliced
- 1 large jalapeno, seeded and finely chopped
- 3 tablespoons chopped cilantro
Directions
In a small deep bowl, add vinegar, sugar, coriander, garlic powder, vanilla extract, mustard, salt, pepper and lemon extract; whisk to combine. Drizzle oil into bowl while continuously whisking, until dressing has emulsified; set aside.
In a large bowl, combine salad ingredients and stir to combine. Pour dressing over ingredients and toss to coat.
Salad Dressing
Salad
- 250 g freshly cooked corn kernels, about 2 ears (may substitute with frozen corn, thawed and rinsed)
- 310 g frozen shelled edamame, thawed and rinsed
- 1 (440 ml) can chickpeas, rinsed
- 20 cherry tomatoes, rinsed and halved
- 2 large carrots, peeled and thinly sliced
- 4 green onions, thinly sliced
- 1 rib celery, peeled and thinly sliced
- 1 large jalapeno, seeded and finely chopped
- 3 tablespoons chopped cilantro
Directions
In a small deep bowl, add vinegar, sugar, coriander, garlic powder, vanilla extract, mustard, salt, pepper and lemon extract; whisk to combine. Drizzle oil into bowl while continuously whisking, until dressing has emulsified; set aside.
In a large bowl, combine salad ingredients and stir to combine. Pour dressing over ingredients and toss to coat.