This Corn and Edamame Sesame Salad comes together in a flash and makes enough for a crowd or for several simple, healthy lunches all week long!
I’ve been making this salad for a long time. I wish I could take credit for the recipe but that belongs to this cookbook (Veganomicon) and its authors. So yes this is one of the more rare vegan recipes you’ll find on my blog. I really don’t think I could completely live without meat (steak, bacon, a burger) or even dairy (yogurt or a good sharp cheddar) but I’m not opposed to eating a little less of it. So vegan recipes definitely have their place in my overall diet. And speaking of vegan recipes you really should check out this salad too.
Those little potstickers pictured with this vibrant, healthy salad though? Not vegan, sorry! Those are filled with pork and they’re an indulgence I like to get from my grocery every once in a while. I’m not so much a fan of sushi but I do love potstickers.
You could serve this salad alongside an egg roll or with some orange slices. You could even roll some up in a wrap with leftover rotisserie chicken. It packs well for a picnic too so be sure and PIN this recipe because you’ll want to revisit it for all kinds of occasions throughout the warmer months!
Corn and Edamame Sesame Salad
Ingredients
- 1 bag 12 oz. frozen corn
- 1 bag 12 oz. frozen edamame
- 1/2 c. red pepper chopped
- 1/4 c. green onions chopped
- 1/4 c. soy sauce
- 2 T. sesame oil
- 2 T. toasted sesame seeds
- 2 T. apple cider vinegar
- 2 T. sugar
Instructions
- Microwave both the corn and edamame according to package directions. Add both to a large bowl and set aside.
- Whisk together the soy sauce, sesame oil and seeds, apple cider vinegar, sugar and chopped green onions.
- Stir the sesame dressing and the chopped red pepper into the corn and edamame until well combined.
- Cover bowl with plastic wrap and allow to chill for several hours in the refrigerator before serving.
Notes
Elizabeth - SugarHero.com says
This looks so good! I’m not vegan either, but I have several books by Isa Chandra Moskowitz and they’re all total winners. I love the idea of using this as a filling for a wrap!
foodtasticmom says
Glad I’m not the only non-vegan who still likes to explore vegan food sometimes 🙂 Thanks!
Renee @ Renee Nicole's Kitchen says
Loving the colors in this dish! I could probably eat it by the bowl and not feel one ounce of guilt.
foodtasticmom says
It’s pretty healthy overall… maybe not with that pile of pot stickers, but the salad definitely is! 🙂
Tracy Koslicki says
What a colorful dish! I have some frozen endamame in my freezer right now I’ve been wondering what I should make with it!
foodtasticmom says
Awesome I hope you try it Tracy!
Sarah and Laura says
Oh yum that sounds absolutely perfect as a side dish for an Asian-style picnic. How good are edamame! They’re such moreish little bites. Love the pot-stickers too, they’re nice and easy to make at home too if you’ve got the time.
foodtasticmom says
My friend has a great recipe for pot stickers – it’s on my ever-growing list of things to make myself 🙂
Immaculate Adamu says
OMG, this looks so mouthwatering and delicious. I especially love the color contrast going happen here. Perfect for this Season
foodtasticmom says
Thanks so much! 🙂
ATasteOfMadness says
I agree I couldn’t be a vegan. But I think I would love to try this salad! It sounds so good!