Well, it’s a summer feast for me. No one in the family would try the salad and Aaron couldn’t be paid enough to eat watermelon. For me? It was the perfect lunch combination of crisp, salty, and sweet. Ideal for a summer picnic in the early evening.
Asian Inspired Salad
2 TB toasted sesame oil
1 TB rice vinegar (or another very mellow vinegar)
2 ts soy sauce
2 cups frozen, shelled edamame
1 cup fresh corn (I used 2 ears of fresh sweet corn)
2 TB toasted sesame seeds
Generous pinch of salt.
While a large pot of water comes to a boil, combine dressing ingredients in a medium bowl with a whisk.
Boil edamame for 3 minutes then add corn for another 2. Drain in a colander and rinse with cold water until the vegetables are cool enough to handle. Add to the dressing and combine. Add sesame seeds and salt to taste. Cover then chill for at least 15 minutes.
It’s even better the second day!