CORN AND EDAMAME-SESAME SALAD

Dressing:

2 Tbs. toasted sesame oil
1 Tbs. rice vinegar (regular vinegar works too)
2 tsp. tamari or soy sauce


Salad:

2 cups froze, shelled edamame
1 cup fresh corn (1-2 ears depending on size)
or partially thawed frozen corn
2 Tbs. toasted sesame seeds
Generous pinch of salt

BRING A big pot of water to a boil. Meanwhile, whisk all the dressing ingredients in a mixing bowl.
Boil the edamame for 3 minutes. Add the corn and boil for 2 more minutes. Drain into a colander and run under cold water until cool enough to touch. Add edamame and corn to the dressing and toss to combine. Add the toasted sesame seeds and toss again. Salt to taste. Cover and chill for at least 15 minutes.