Edamame-Corn Salad

I made another recipe from the Veganomicon, by Isa Chandra Moskowitz and Terry Hope Romero, this one for an Asian-inspired Edamame and Corn Salad. It was easier to make than I'd expected. Having never toasted sesame seeds before, that was the step I was hesitant about, but that part turned out to be quite easy, and now I know how to do it, so the next recipe that calls for toasted sesame seeds, I won't balk at trying it.

The salad is quite flavorful, and I like the texture, but the sesame oil in the dressing is a little stronger than I'd like, so if I make it again--or, if I make a similar dressing--I may cut back on the sesame oil a bit. I used garlic-flavored coconut aminos in place of soy sauce to cut down on the sodium, and that turned out to be a good substitution.

The only other drawback to this recipe is that it's 224 calories for half a cup. Of course, it's a healthy half-cup thanks to the edamame.