Edamame and Corn Salad with Sesame

Edamame and Corn Salad with Sesame

2 cups frozen or and shelled edamame
2 cups frozen (I used frozen roasted corn)
2 tablespoons toasted sesame seeds (I toasted them in my wok stirring and watching very carefully since they go from toasted to burned very quickly)
salt to taste
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce or tamari

Mix the last three ingredients in a small bowl, and set aside.

Bring a large pot of water to a boil. Boil frozen edamame for three minutes, add the frozen corn, and boil for two more minutes. Drain in a colander, and run under cold water. Place the edamame/corn mixture in a medium bowl, and pour the dressing over and mix it in. Add the sesame seeds, and mix again. Chill for 15 minutes or so, if you can wait. We couldn’t so we just dug in!

Adapted from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

– Linda Nelson