Edamame Salad

Edamame is all the rage today. These soy beans are a great source of protein, an excellent source of fiber and loaded with vitamins and minerals. You can eat them on their own or toss them into a salad. Photo by Lorella Vanetti.

3 cups frozen edamame beans	2 Tbsp low-sodium soy sauce
1 cup canned corn kernels, drained	1 1/2 Tbsp rice vinegar
1/2 diced water chestnuts	1 tbsp sesame oil
1/2 cup diced red bell pepper	2 tsp honey
1/4 cup chopped green onions	1 tsp crushed garlic
¼ cup chopped cilantro	½ tsp minced ginger
	1 tsp toasted sesame seeds

Boil edamame beans just until bright green, approximately 3 minutes. Drain and rinse with cold water. Place in serving bowl.
In non-stick skillet sprayed with vegetable oil, sauté corn just until browned, approximately 5 minutes. Add to edamame along with water chestnuts, bell pepper, green onions and cilantro.
Mix soy sauce, rice vinegar, sesame oil, honey, garlic and ginger and pour over salad. Garnish with toasted sesame seeds.