Corn, Edamame and Green Beans: My New Favorite Vegetable Salad

In a serving bowl toss fresh corn, edamame, blanched and cooled green beans, diced avocado and a few toasted cashews.  Moisten with dressing (recipe below), top with fresh sprouts and a drizzle of hemp seeds.  DUH-LICIOUS!


1 1/2 teaspoons grated fresh ginger

1 1/2 teaspoons coarsely chopped shallot

1 1/2 teaspoons coarsely chopped fresh rosemary

2 tablespoons soy sauce

2 tablespoons honey

3 tablespoons sweet rice vinegar

1 1/2 tablespoons fresh lemon juice

1/2 cup canola oil

1. In a blender, grind the ginger, shallots and rosemary to a paste.  Slowly add soy sauce and rice vinegar. Whisk in lemon juice.  Slowly whisk in canola oil in a thin stream.

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