Ingredients for Asian Style Edamame And Corn
- 1 tablespoon rice vinegar
- Sugar (no quantity specified in recipe)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame seeds
- 1 tablespoon sesame oil
- Garlic (no quantity specified in recipe)
- 1 tablespoon fresh ginger, grated
- 1 1/2 cups frozen shelled edamame, thawed
- 1 cup frozen corn, thawed
- 1 red bell pepper, diced
- Lettuce leaves (for serving)
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How to Make Asian Style Edamame And Corn
- 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.
- 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).
- Prepare the vegetables: If using frozen edamame, thaw it completely. Cut one red bell pepper into bite-sized pieces.
- 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.
- 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.
- Makes 4 servings
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
12g
Fat
6g
Carbs
9g
