Saturday, August 9, 2008

Corn and Edamame-Sesame Salad

Serves 4 to 6. Takes 45 minutes.

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

2 cups frozen, shelled edamame
1 cup fresh corn (1-2 ears) or frozen corn
2 tbsp toasted sesame seeds
Generous pinch of salt

Bring a pot of water to a boil. Meanwhile, whisk all the dressing ingredients in a medium size mixing bowl.

Boil edamame for 3 minutes. Add the corn and boil for another 2 minutes. Drain into colander and run under cold water until cool enough to handle. Add the edamame and corn to the dressing and toss to combine. Add the sesame seeds and toss again. Salt to taste. Cover and chill for at least 15 minutes.

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