Corn and Edamame Salad

2 tbsp toasted sesame oil
1 tbsp rice vinegar
2 tsp soy sauce

2 C frozen, shelled edamame
2 C fresh corn (2 or 3 ears), or frozen
2 tbsp sesame seeds, toasted until golden
pinch of salt

Bring a large pot of water to a boil. Whisk together all dressing ingredients in a medium-large bowl.

Boil the edamame for four minutes. Add the corn and boil for another two. Drain in colander and run under cold water. Add edamame and corn to the bowl of dressing and toss. Add sesame seeds and toss some more. Refrigerate at least 15 minutes before serving.

Credit: Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero


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