From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Instructions
1
Place the frozen edamame and corn in a colander and rinse under cool water until fully thawed. Drain well.
2
In a large bowl, combine the edamame, corn, and red bell pepper.
3
In a small bowl, whisk together sesame oil, rice vinegar, lime juice, salt, and black pepper.
4
Pour the dressing over the edamame mixture, add green onion and sesame seeds, and toss to combine until evenly coated.
5
Serve immediately or refrigerate for up to 3-4 days.
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Tips & Tricks (5)
- Toast Sesame Seeds First 🔆Lightly toast your sesame seeds in a dry pan for 1-2 minutes before adding to unlock their nutty flavor and increase their aromatic impact in the dressing.
- Thaw and Dry Your Vegetables 💧Pat frozen edamame and corn completely dry after thawing to prevent excess moisture from diluting the vinaigrette and soggy texture in the finished salad.
- Make Dressing First, Let It Infuse 🕐Whisk together the rice vinegar, sesame oil, and lime juice 10-15 minutes before mixing to allow the flavors to meld and create a more cohesive, balanced dressing.
- Season in Layers 🧂Add salt and black pepper to the dressing first, then taste after combining with vegetables—this prevents over-salting and gives you better control of the final flavor profile.
- Reserve Fresh Herbs for Last Minute 🌿Add sliced green onions just before serving rather than mixing them in earlier to maintain their bright, crisp flavor and fresh onion bite that makes this salad special.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low Carb
Low-Cholesterol
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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