Ingredients:
3 cups frozen edamame beans
1 cup canned corn kernels, drained
1/2 cup diced water chestnuts
1/2 cup diced red bell pepper
1/4 cup chopped green onions
1/4 cup chopped cilantro
2 tbsp low-sodium soy sauce
1.5 tbsp rice vinegar
1 tbsp sesame oil
2 tsp honey
1 tsp crushed garlic
1/2 tsp minced ginger
1 tsp toasted sesame seeds

Directions:
1. Boil edamame beans just until bright green, approximately 3 minutes.
2. Drain and rinse with cold water. Place in serving bowl.
3. In non-stick skillet sprayed with vegetable oil, sauté corn just until browned, approximately 5 minutes.
4. Add to edamame along with water chestnuts, bell pepper, green onions and cilantro.
5. Mix soy sauce, rice vinegar, sesame oil, honey, garlic and ginger and pour over salad.
6. Garnish with toasted sesame seeds.