Asian-Style Edamame and Corn |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 Ingredients:
1/3 cup rice vinegar |
1 teaspoon sugar |
2 tablespoons low sodium soy sauce |
1 teaspoon sesame seeds, toasted |
1 teaspoon sesame oil |
1/2 teaspoon minced garlic |
1 teaspoon minced gingerroot |
2 cups cooked and shelled edamame |
1 cup corn |
1/4 cup diced red bell pepper |
4 large lettuce leaves |
Directions:
1. Whisk dressing ingredients together; adjust seasonings to taste. Set aside.
2. Add the corn and bell pepper to the edamame, toss with dressing. Serve on lettuce greens.
3. Makes 4 servings.
4. 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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