Edamame And Corn Salad

• 3 cups Edamame, Shelled
• 2 cups Sweet Corn, Fresh Or Frozen
• 1/2 cups Radishes, Sliced
• 1/4 cups Cilantro, Finely Chopped
• 1/4 cups Green Onions, Sliced
• 1/2 cups Rice Vinegar
• 1 Tablespoon Vegetable Oil
• 1 Tablespoon Wasabi Powder
• 1 teaspoon Minced Garlic
• 1/2 teaspoons Sesame Oil
• 1 teaspoon Sesame Seeds, Toasted

1. Cook edamame per package instructions. When done, put the edamame in a colander and cool under running water. Drain well and put in a large bowl.
2. If using frozen corn, thaw and drain it well. Add to the bowl with the edamame. Add the radishes, cilantro, and green onions.
3. In a small bowl, whisk together the rice vinegar, vegetable oil, wasabi, garlic, and sesame oil. Pour over the edamame mixture and stir to coat. Sprinkle the sesame seeds on top. Can be served chilled or at room temperature.

edamame, sweet corn, ubc, ubc, rice vinegar, vegetable oil, wasabi powder, garlic, sesame oil, sesame seeds

Taken from tastykitchen.com/recipes/salads/edamame-and-corn-salad/ (may not work)