Ingredients:
1/3 cup rice vinegar
1 teaspoon sugar
2 tablespoons low sodium soy sauce
1 teaspoon sesame seeds, toasted
1 teaspoon sesame oil
1/2 teaspoon minced garlic
1 teaspoon minced gingerroot
2 cups cooked and shelled edamame
1 cup corn
1/4 cup diced red bell peppers
4 large lettuce leaves
Directions:
Whisk dressing ingredients together; adjust seasonings to taste. Set aside.
Add the corn and bell pepper to the edamame, toss with dressing. Serve on lettuce greens.
Makes 4 servings.
To toast sesame seeds, place in dry skillet over medium heat. Shake gently until seeds begin to pop and turn golden brown. Cool.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.