Vegetarian Edamame and Corn Taco Salad

Ingredients

• 1 cup edamame (shelled, frozen)
• 1 cup corn kernels (frozen or canned, drained)
• 4 cups mixed salad greens
• 1 avocado
• 1 tbsp sesame oil
• 1.5 tbsp soy sauce (or tamari)
• 2 tbsp lime juice
• 1 tbsp rice vinegar(optional)
• 1 tsp honey or maple syrup(optional)
• 1 tbsp toasted sesame seeds
• 1 clove garlic (minced)(optional)
• 2 tbsp fresh cilantro or scallions (chopped)(optional)

Instructions

1. 1

   Cook edamame: Bring a small pot of water to a boil. Boil edamame for 4–5 minutes until tender, then drain and cool slightly.

2. 2

   Cook corn: If using frozen corn, steam or microwave until hot (about 3 minutes). Drain any excess liquid.

3. 3

   Make sesame-lime dressing: In a bowl, whisk sesame oil, soy sauce, lime juice, rice vinegar (if using), honey/maple (if using), and garlic (if using).

4. 4

   Assemble: Toss greens with the dressing. Fold in edamame and corn. Top with sliced avocado and sprinkle with sesame seeds and cilantro/scallions (if using).