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Josie Porter Farm

Home of Cherry Valley CSA



Asian-Style Edamame and Corn (Adapted from a recipe in The Complete Soy Cookbook by Paulette Mitchell, Macmillan, 1998.)

 Dressing:                                                        Salad:

1/3 cup rice vinegar                                         2 cups cooked and shelled edamame

1 teaspoon sugar                                             1 cup corn

2 tablespoons low-sodium soy sauce                1/4 cup diced red bell pepper

1 teaspoon sesame seeds, toasted                   4 large lettuce leaves

1 teaspoon toasted sesame oil                         Directions: Whisk dressing ingredients

1/2 teaspoon minced garlic                              together. Add the corn and bell pepper to

1 teaspoon minced ginger root                         edamame. Toss with dressing. Serve on

                                                                        lettuce. Makes four servings.