Edamame Salad - I Ain't Afraid of No Ghost!

I don't know about you, but there is something about edamame that I find irresistible. It is often served in Japanese restaurants in NYC, and I tend to consume the entire bowl of it while waiting for my sushi. It's kinda like the "you can't just eat one potato chip" thing...once I start I just can't help but reach for more..and more and more until there is no more edamame left. The only thing that I don't like about edamame served in Japanese restaurants is that they tend to pour soooo much salt on it that I leave my dinner feeling like the Stay Puft Marshmallow Man...and if you remember him from Ghostbusters, while the Marshmallow Man happens to be very cute and puffy, he was also an evil monster, so what I'm trying to say is it's a bad thing to feel like the Stay Puft Marshmallow man. Seriously though, I just can't stand that bloated from head to toe feeling from all of that excess salt.

Well, this healthy edamame salad contains just a small quantity of salt, but packs a big punch in the flavor department. I really loved this salad. It is colorful, flavorful and so easy to put together! I served this edamame salad at my Asian themed dinner party and all of the girls loved it. And best of all, no one left feeling like a Stay Puft Marshmallow Girl!

Edamame Salad

1 bag frozen shelled edamame
1/2 bag frozen corn kernels
1 can hearts of palm

2 cups cherry tomatoes

1/4 cup extra virgin olive oil

2 tablespoons sesame oil

juice of 2 lemons

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons rice wine vinegar

1 teaspoon sugar

Boil edamame and corn as instructed on bag. Drain and bring to room temperature. Slice hearts of palm into small pieces. Slice each cherry tomato once lengthwise. Mix all ingredients together. For the vinagrette: combine all remaining ingredients and wisk until well combined. Season with additional salt and pepper to taste. Coat edamame salad with lemon vinagrette and serve.