Ingredients
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12 ounces frozen whole kernel corn
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12 ounces frozen edamame, shelled (soybeans)
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1 medium red bell pepper, chopped
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1/2 cup red onion, chopped
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4 -5 green onions, thinly sliced
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kosher salt, to taste
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1/4 cup olive oil
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1/2 teaspoon toasted sesame oil
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2 tablespoons honey
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1/4 cup balsamic vinegar
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1 -2 tablespoon fresh ginger, grated
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2 tablespoons sesame seeds
Instructions
- Steam the corn and edamame as directed on package.
- Place under cool water and rinse to cool; drain well.
- Mix the corn and edamame with chopped vegetables and sprinkling of salt.
- Mix together the dressing and pour over prepared vegetables; cover and refrigerate several hours to allow flavors to blend.
- Serve chilled.