Ingredients
- 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
Directions
- 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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