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Green Fed

a blog about a girl who decided eating plants was the way to go

I make a monster batch of this goodness every week, and it lasts us for a few days… if we’re lucky.  It’s that good!!!

Full of protein, sweetness and texture.

Corn and Edamame-Sesame Salad (adapted from Veganomicon)

Dressing:

2 Tbsp toasted sesame oil

1 Tbsp rice vinegar (or regular vinegar works, too)

2 tsp tamari or soy sauce (I use Bragg’s Liquid Amino Acids in place of soy sauce in everything.  So much less sodium!)

Salad:

2 cups frozen, shelled edamame

1 cup corn (fresh or frozen)

2 Tbsp toasted sesame seeds (toast on Low in a skillet for about 10 mins, or until fragrant)

*Can of kidney beans, rinsed and drained well (this is my addition… we love it with the beans!)

Bring a pot of water to a boil.  Meanwhile, whisk all of the dressing ingredients together in a medium-sized bowl.

Boil the edamame for 3 minutes.  Add the corn and boil another 2 minutes.  Drain into a colander and run under cold water until cool enough to touch.  Add edamame, corn, and kidney beans to the dressing.  Toss to combine.  Add sesame seeds and toss again.  Cover and chill at least 15 minutes.

We love to put this over spinach or any other green that fits your fancy.  I also usually make a loaf of focaccia or another crusty bread to eat alongside this.  Add a bowl of fruit salad and you’ve got a perfectly balanced meal!

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