Asian-Style Edamame and Corn

(Adapted from the Complete Soy Cookbook)

 

2 c. cooked and shelled edamame beans

c. diced red bell pepper

1 c. corn

4 large lettuce leaves

 

 

Dressing:

 

1/3 c. rice vinegar

1 tsp. toasted sesame oil

1 tsp. sugar

tsp. minced garlic

2 T low-sodium soy sauce

1 tsp. minced ginger root

 

Whisk dressing ingredients together, adjust seasonings to taste.  Set aside. 

 

Add the corn and bell pepper to the sweet beans, toss with dressing. 

 

Serve on lettuce greens.  Serves 4.