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.

RECIPE INSTRUCTIONS
1. Boil edamame beans just until bright green, approximately 3 minutes. Drain and rinse with cold water. Place in serving bowl.

2. 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.

3. Mix soy sauce, rice vinegar, sesame oil, honey, garlic and ginger and pour over salad. Garnish with toasted sesame seeds.

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

NOTES
Nutritional Analysis per Serving

Calories 257
Protein 17 g
Fat 7.9 g
Saturated Fat 0.5 g
Carbohydrates 29 g
Cholesterol 0 mg
Sodium 398 mg
Fiber 3.6 g

Prep Time: 10 minutes
Cook Time: 8 minutes

Make Ahead: This can be made a day in advance. It is best to add the cilantro just before serving.

Serves 4