Corn and Edamame-Sesame Salad

Dressing:
              
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar 
2 teaspoons tamari or soy sauce
        
Salad:
                    
2 cups frozen, shelled edamame
1 cup fresh corn (1 or 2 ears, depending on the size) or partially thawed frozen corn
2 tablespoons toasted sesame seeds
Generous pinch of salt

Bring a big pot of water to a boil. Meanwhile, whisk all the dressing ingredients in a  medium-sized mixing bowl.

Boil the edamame for 3 minutes. Add the corn and boil for another 2 minutes. Drain into a colander and run under cold water until cool enough to touch. Add the edamame and corn to the dressing and toss to combine. Add the sesame seeds and toss again. Salt to taste .Cover and chill for at least 15 minutes.

Serves 4 to 6

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