Prep 15 mins
Cook 15 mins
Soybeans (edamame) have long played an important part in Asian cuisine. This wonderful vegetable is becoming ever more popular in American cuisine. These beans are high in protein and fiber while being low in saturated fat making them a wonderful addition to a healthier diet.
- 340.19 g frozen whole kernel corn
- 340.19 g frozen edamame, shelled (soybeans)
- 1 medium red bell pepper, chopped
- 118.29 ml red onion, chopped
- 4-5 green onions, thinly sliced
- kosher salt, to taste
- 59.14 ml olive oil
- 2.46 ml toasted sesame oil
- 29.58 ml honey
- 59.14 ml balsamic vinegar
- 29.58 ml sesame seeds
- 14.79-29.58 ml fresh ginger, grated
- 1-2 garlic clove, pressed
- 1.23 ml red pepper flakes
- Steam the corn and edamame as directed on package.
- Place under cool water and rinse to cool; drain well.
- Mix the corn and edamame with chopped vegetables and sprinkling of salt.
- Mix together the dressing and pour over prepared vegetables; cover and refrigerate several hours to allow flavors to blend.
- Serve chilled.
I like the assortment of veggies in this but for me the dressing was too sweet.I might try again with half the amount of sweetener.
We really liked this recipe. It's nice that it uses things I usually have on hand. Thanks for posting!
From the delicious and healthy ingredients to the ease of preparation, I rate this recipe "outstanding"! I love being able to stir up a vegetable salad and keep it in the refrigerator for a quick, nutritous lunch or snack. This one hold well and actually improves for the next day. I added a small can of water chestnuts, chopped and substituted rice wine vinegar for the balsamic vinegar. When I make this next time, I might add some cilantro as well and/or parsley.