Ingredients

Salad:

1 cup frozen edamame, lightly cooked according to package directions
⅓ cup dried cranberries (or dried cherries)
½ cup sweet corn kernels
1 cup carrots, julienned \
⅓ cup bell peppers, chopped
¼ cup chopped red onions, rinsed with cold water

Dressing:
6 tablespoons olive oil
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
1 to 2 teaspoon brown sugar (or honey), depending on how sweet you like it

Instructions

Boil the edamame according to package directions. Dunk them in cold water to cool the beans and stop the cooking. In a bowl, combine all of the salad ingredients.

Measure the dressing ingredients into a small jar which has a lid. Put the lid on the jar and shake it until the dressing ingredients are combined. Pour most of the dressing on the salad and toss the salad. Taste the salad and add the remaining dressing, if desired.

Notes:

I rinse red onions or place them in a bowl of icy water before eating them raw if they are especially pungent. It rinses away the chemicals that make them so assertive.

Salad