Edamame Salad

1 bag (16 oz) frozen, shelled edamame (green soybeans),

• 3 cups
• 1 can (11 oz) corn or 1 1/2 cups fresh corn kernels
• 4 to 6 medium radishes,
• cut in half and thinly sliced
• 1/4 cup each chopped cilantro
• and sliced scallions
• 1/2 cup rice or wine vinegar
• 1 Tbsp vegetable oil
• 1 Tbsp wasabi powder (McCormick)
• 1 tsp minced garlic

Recipe Preparation

1. Cook edamame as package directs, omitting salt. Cool under running cold water; drain well. Toss with corn, radishes, cilantro and scallions in a large bowl.

2. Whisk vinegar, oil, wasabi powder and garlic in a small bowl; toss with edamame mixture. Serve at room temperature or chill.

from: www.womansday.com