Asian Style Edamame And Corn Recipe

Ingredients for Asian Style Edamame And Corn

• 1 tablespoon rice vinegar
• Sugar
• Low Sodium Soy Sauce
• 1 tablespoon sesame seeds (optional)
• 1 tablespoon sesame oil
• Garlic
• Gingerroot
• 1.5 cups shelled edamame (fresh or frozen)
• 1 cup fresh or frozen corn kernels
• Red Bell Pepper
• Lettuce Leaves

How to Make Asian Style Edamame And Corn

1. Toast sesame seeds (optional): In a dry skillet over medium heat, toast 1 tablespoon of sesame seeds, shaking frequently, until fragrant and lightly golden brown. Set aside to cool.
2. Whisk together the dressing: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon grated fresh ginger, 1 teaspoon honey (or maple syrup), and a pinch of red pepper flakes (optional).
3. Prepare the vegetables: If using frozen edamame, thaw it completely. Cut one red bell pepper into bite-sized pieces.
4. Combine and chill: In a medium bowl, gently combine the thawed edamame (1.5 cups), corn kernels (1 cup), and bell pepper. Add the prepared dressing and toss to coat evenly.
5. Serve: Serve the salad immediately or chill for at least 30 minutes to allow the flavors to meld. Garnish with the toasted sesame seeds (if using) and serve over a bed of fresh lettuce leaves.
6. Makes 4 servings