Sunday, June 1, 2008

Corn and Edamame Salad

Print Friendly and PDF
This is a very refreshing salad, a nice accompaniment to Corinne's Teriyaki Chicken or Sam's Honey Garlic Spareribs. The dressing is light and sweet.

14-16 oz. shelled edamame (cook according to package directions)
1 ear of corn - boiled and cut from the ear
2 T red onion minced
1/3 cup toasted walnuts, chopped

1/4 cup miso
1/4 cup mirin
1/4 cup rice vinegar
2 T Canola oil
1-1/2-2 T grated ginger

Cook the corn, then cut the corn kernels from the ear. Mix the dressing: miso, mirin, rice vinegar, ginger and oil. Layer ingredients in a shallow bowl: edamame, corn, red onion and walnuts. When ready to serve, add dressing on top. Serve at room temperature or chilled.

No comments: