From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Edamame Bean Salad with Corn and Rice Vinegar
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Instructions
1
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Place the frozen edamame and corn in a colander and rinse under cool water until fully thawed. Drain well.
2
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In a large bowl, combine the edamame, corn, and red bell pepper.
3
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In a small bowl, whisk together sesame oil, rice vinegar, lime juice, salt, and black pepper.
4
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Pour the dressing over the edamame mixture, add green onion and sesame seeds, and toss to combine until evenly coated.
5
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Serve immediately or refrigerate for up to 3-4 days.
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Tips & Tricks (5)
- Corn and Edamame Thawing Technique 🧊For the best texture, thaw frozen corn and edamame in a colander under cool running water, then pat completely dry to prevent a watery salad.
- Sesame Seed Toasting Trick 🌞Quickly toast sesame seeds in a dry skillet over medium heat for 2-3 minutes to unlock their nutty flavor and enhance the salad's overall complexity.
- Acid Balance Mastery 🍋Balance the rice vinegar and lime juice by tasting and adjusting - aim for a bright, tangy dressing that doesn't overwhelm the fresh vegetable flavors.
- Green Onion Pro Prep 🔪Slice green onions on a sharp diagonal to create elegant, thin cuts that distribute more evenly and provide a more delicate onion flavor.
- Make-Ahead Magic 🕰️This salad actually improves after 2-4 hours of chilling, allowing the flavors to meld and intensify - make it in advance for the best taste.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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