Corn and Edamame Salad with Walnut-Miso Dressing               

 tags (edit): Summer Picnics @Vogel @Florida Easy @Tried @5 Star @Favorite Salads  

 

Based on Corrine Trang's "The Asian Grill". Prepared at the Midwest Culinary Institute at Cincinnati State Technical and Community College.

Ingredients

1 cup Frozen corn cooked and drained
1/4 cup Miso use Shiro-Miso Paste
1/4 cup Mirin
1/4 cup Rice vinegar
1 tablespoon Ginger finely grated
1/3 cup Walnuts toasted, ground to powder
2 tablespoons Vegetable oil
3 cups Edamame shelled, cooked, and drained
1/4 each Red onion minced


 

Instructions
In a large salad bowl, whisk together the miso, mirin, rice vinegar, and ginger until smooth. Add the ground walnuts and oil and stir until well-combined.

Add the edamame and the corn kernels and toss. Transfer to a serving dish and garnish with the crushed walnuts and red onion.

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Yields: 6 Servings    posted as 162644
    


notes: 

Cuisine:   Asian

Main Ingredient:   Edamame