Vegetarian

Edamame and corn salad for an easy lunch on Meatless Monday

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.
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Amber Taufen has been writing about people, places and things in Denver since 2005. She works as an editor, writer, and production and process guru out of her home office in the foothills.
Contact: Amber Taufen

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