Thursday, September 4, 2008

Edamame and Corn Salad

1 cup cooked, shelled edamame (soybeans)
1 cup cooked corn
2 scallions, chopped
1/4 c. chopped red bell pepper
2 tbl chopped fresh cilantro
2 tbl rice vinegar
1 tbl olive oil
1/4 tsp salt

Mix vegetables together in a medium bowl. Whisk vinegar, oil, and salt together and pour over the vegetables. Toss well.

4 servings

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