Protein-Packed Edamame School Lunch Salad
Recipe type: Salad
Serves: 4
Dietitian’s Tip: The vitamin C from the bell peppers in this recipe helps our bodies to absorb iron from the soybeans.

Kids Cook!* Teach your child how to dice the pepper.
  • 2 cups (500 mL) frozen, shelled edamame, cooked according to package directions
  • 1 cup (250 mL) fresh cooked or frozen corn, thawed
  • 1 red pepper, diced
  • 4 tbsp (50 mL) Asian vinaigrette dressing, see below (pack separately)
  1. In bowl, mix edamame, corn and pepper. Portion into 4 lunch containers and pack the dressing (1-2 tbsp portions) separately.
* These ideas are meant as a guide only. You know best what your child can safely manage. Make sure your child understands the rules for working in the kitchen safely and always supervise kids in the kitchen.
Recipe by Yummy Lunch Club at