Monday, July 19, 2010

Edamame Salad

1 bag (16 oz) frozen, shelled edamame (green soybeans),

    • 3 cups
    • 1 can (11 oz) corn or 1 1/2 cups fresh corn kernels
    • 4 to 6 medium radishes,
    • cut in half and thinly sliced
    • 1/4 cup each chopped cilantro
    • and sliced scallions
    • 1/2 cup rice or wine vinegar
    • 1 Tbsp vegetable oil
    • 1 Tbsp wasabi powder (McCormick)
    • 1 tsp minced garlic

Recipe Preparation

    1. Cook edamame as package directs, omitting salt. Cool under running cold water; drain well. Toss with corn, radishes, cilantro and scallions in a large bowl.

    2. Whisk vinegar, oil, wasabi powder and garlic in a small bowl; toss with edamame mixture. Serve at room temperature or chill.

from: www.womansday.com

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