Oriental Edamame Salad

• 1/4 cup sliced almonds
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon white sugar
• 2 cloves garlic, minced
• 1/2 teaspoon freshly grated ginger
• salt and ground black pepper to taste
• 2 (16 ounce) packages shelled edamame (green soybeans)
• 1 (15 ounce) can baby corn, drained and cut into bite-size pieces
• 1 (8 ounce) can water chestnuts, drained and sliced into thin strips
• 1 bunch radishes, halved and thinly sliced
• 3 green onions, cut thinly on a diagonal
• 1/4 cup chopped cilantro

1. Heat a small skillet over medium-low heat; cook almonds until lightly toasted and fragrant, 2 to 3 minutes.
2. Whisk sesame oil, soy sauce, vinegar, sugar, garlic, and ginger together in a bowl for the dressing; season with salt and black pepper.
3. Combine edamame, baby corn, water chestnuts, radishes, green onions, cilantro, and toasted almonds in a large bowl; toss with dressing until coated. Serve cold or at room temperature.

almonds, sesame oil, soy sauce, rice wine vinegar, white sugar, garlic, freshly grated ginger, salt, baby corn, water chestnuts, radishes, green onions, cilantro

Taken from www.allrecipes.com/recipe/221106/oriental-edamame-salad/ (may not work)