Asian-Style Edamame and Corn
The traditional Asian flavors of ginger, sesame oil, rice vinegar and soy sauce set the stage for edamame and corn in this chilled salad. Adapted from a recipe in The Complete Soy Cookbook by Paulette Mitchell, Macmillan 1998.
1/3 cup rice vinegar
1 teaspoon sugar
2 tablespoons low-sodium soy sauce
1 teaspoon sesame seeds, toasted*
1 teaspoon toasted sesame oil
1/2 teaspoon minced garlic
1 teaspoon minced ginger root
2 cups cooked and shelled edamame
1 cup corn
1/4 cup diced red bell pepper
4 large lettuce leaves
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.
Calories 186, Fat 7.4 g, Protein 13 g, Carb 21 g, Fiber 5 g, Cholesterol 0 mg, Vit. A 103 RE, Vit. C 37 mg, Sodium 283 mg, Calcium 140 mg, Iron 2.8 mg.
WW Points: 4
Cal: 186 ; Fat: 7.4 ; Fiber: 4