Edamame and corn salad for an easy lunch on Meatless Monday

Categories: Meatless Monday

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No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.

This salad is easy to make and a great way to liven up some leafy greens -- while still filling you up at lunchtime.

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You will need:

2 tablespoons sesame seeds
2 cups frozen shelled edamame
1 cup fresh or frozen corn
2 tablespoons toasted sesame oil
1 1/2 tablespoons rice wine vinegar
2 tablespoons soy sauce or tamari
Salt to taste -- a generous pinch should suffice; use kosher or sea salt if you have it
2 to 3 cups salad greens per person (this recipes makes a generous portion for two people, and you can stretch it to four if you up the greenery)
1 avocado to slice over the top (optional)

Preheat the oven to 350 degrees F.

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1. Bring a large pot of water to a boil.

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2. Whisk the sesame oil, rice wine vinegar and soy sauce or tamari together in a medium-sized bowl.
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3. Spread the sesame seeds in a single layer on a baking sheet and toast in the oven for five to seven minutes.


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