Asian-Style Edamame and Corn
The traditional Asian flavors of ginger, sesame oil, rice vinegar and soy sauce set the stage for edamame and corn in this chilled salad. Adapted from a recipe in The Complete Soy Cookbook by Paulette Mitchell, Macmillan 1998
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INGREDIENTS
Nutrition- 1⁄3cup rice vinegar
- 1teaspoon sugar
- 2tablespoons low sodium soy sauce
- 1
- 1teaspoon sesame oil
- 1⁄2teaspoon minced garlic
- 1teaspoon minced gingerroot
- 2cups cooked and shelled edamame
- 1cup corn
- 1⁄4cup diced red bell pepper
- 4large lettuce leaves
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DIRECTIONS
- Whisk dressing ingredients together; adjust seasonings to taste. Set aside.
- Add the corn and bell pepper to the edamame, toss with dressing. Serve on lettuce greens.
- Makes 4 servings.
- To toast sesame seeds, place in dry skillet over medium heat. Shake gently until seeds begin to pop and turn golden brown. Cool.
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