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Asian-Style Edamame and Corn

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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”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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