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 ...
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