The perfect protein-filled vegetarian salad. Edamame (Japanese soybeans) is here to stay. You can use edamame
in a salad, add it to grain dishes, eat it on its own or use it as a garnish. This salad is always featured in my catering company and in the restaurants I consult with.

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
½ cup diced water chestnuts
½ cup diced red bell pepper
¼ cup chopped green onions
¼ cup chopped cilantro
Dressing
2 Tbsp low-sodium soy sauce
1 ½ Tbsp rice vinegar
1 Tbsp sesame oil
2 tsp honey
1 tsp crushed garlic
½ tsp minced ginger
1 tsp toasted sesame seeds

NOTES
Serves 4

Prep Time: 10 minutes
Cook Time: 8 minutes

Nutritional Information 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