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Recipe Source: 1/2 cup California walnut halves, toasted 125 mL
- 1/4 cup olive oil (50 mL)
- 1 clove garlic
- 2 tbsp white miso paste (30 mL)
- 2 tbsp white wine vinegar (30 mL)
- 1 tsp honey (5 mL)
- 1/4 cup warm water (50 mL)
- 1-1/2 cups shelled edamame, fresh or frozen (375 mL)
- 3 cups cooked fresh or frozen corn (about 3 cobs) (750 mL)
- 1/2 cup diced red pepper (125 mL)
- 1/2 cup diced orange pepper (125 mL)
- 2 green onions, sliced
- Salt
Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
Walnut Miso Dressing: Blend the walnuts, olive oil, garlic, miso paste, vinegar, honey and water in a blender or with an immersion blender until smooth; set aside.
In a small sauce pan, bring 3 cups (750 mL) of water to a boil and add edamame. Cook for 2 to 3 minutes, drain and rinse under cold water and place in a large bowl. Add corn, peppers, onions and dressing. Mix well and season to taste. Serve immediately.
Tips: This salad can be made a day ahead and combined with the dressing just before serving.
To easily cut corn from the cob, break the cooked cob in half, hold the cob upright and using a sharp knife, cut along the cob to separate the kernels. Repeat method with remaining halves. Frozen corn can be used if fresh corn is unavailable.
PER SERVING: about 261 cal, 7 g pro, 18 g fat (2 g sat. fat), 20 g carb, 4 g fibre, 382 mg sodium. %RDI: 5% calcium, 13% iron, 2% vit A, 87% vit C.