Friday, March 9, 2012
1 bag frozen shelled edamame (3 cup)
1 can 11oz corn or 1 1/2 cup fresh corn kernels
4 - 6 medium radishes sliced
1/4 c each chopped cilantro and scallions (or green onions)
1/2 c rice or wine vinegar
1 TB oil
1 TB wasabi powder (optional - I don't use it)
1 tsp minced garlic
Cook edamame (I don't - I just thaw them) as package directs - omitting salt. Cool under cold water. Drain.
Toss with warm corn, radishes, cilantro and scallions in large bowl
Whisk together vinegar, oil, wasabi powder and garlic and toss into salad.
Serve room temp or chilled
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