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Edamame and corn salad for an easy lunch on Meatless Monday

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No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.

This salad is easy to make and a great way to liven up some leafy greens -- while still filling you up at lunchtime.

You will need:

2 tablespoons sesame seeds 2 cups frozen shelled edamame 1 cup fresh or frozen corn 2 tablespoons toasted sesame oil 1 1/2 tablespoons rice wine vinegar 2 tablespoons soy sauce or tamari Salt to taste -- a generous pinch should suffice; use kosher or sea salt if you have it 2 to 3 cups salad greens per person (this recipes makes a generous portion for two people, and you can stretch it to four if you up the greenery) 1 avocado to slice over the top (optional)

Preheat the oven to 350 degrees F.

3. Spread the sesame seeds in a single layer on a baking sheet and toast in the oven for five to seven minutes. 4. When the water on the stove begins to boil, add the edamame. Cook for three to four minutes. Add the corn and cook for another two to three minutes. 5. Drain the corn and edamame and rinse with cold water, tossing, until cool to the touch. Toss the drained edamame and corn with the dressing. Add the toasted sesame seeds. Toss everything together. Cover and refrigerate for at least fifteen minutes but preferably overnight. Serve on a bed of fresh salad greens, with an optional sliced ripe avocado on top.

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Join the Westword community and help support independent local journalism in Denver.