Ingredients
1 cup frozen shelled edamame2 cups fresh corn1/4 cup chopped red onion1/4 cup chopped sweet red pepperVINAIGRETTE:1/4 cup rice vinegar1/4 cup olive oil1 tablespoon sugar1/2 teaspoon sesame oil1/4 teaspoon reduced-sodium soy sauce1/8 teaspoon salt1/8 teaspoon pepperDash hot pepper sauce
Preparation
Place edamame in a saucepan and cover with 3 cups water. Bring to a boil. Cover and cook for 4-5 minutes or until tender, adding the corn during the last 2 minutes of cooking. Drain and rinse under cold water. Transfer to a large bowl; add onion and pepper.
In a small bowl, combine the vinaigrette ingredients. Pour over corn mixture and toss to coat. Chill until serving.
