Edamame and corn salad for an easy lunch on Meatless Monday
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.
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.
2. Whisk the sesame oil, rice wine vinegar and soy sauce or tamari together in a medium-sized bowl.
1. Bring a large pot of water to a boil.