This light, colorful and refreshing salad is a great lunch box item or a perfect side dish for grilled fish or chicken.
Flavors deepen over night, which offers a wonderful make-ahead option.
In a large bowl, toss the rice with the edamame, bean sprouts, red pepper, corn and green onion.
In a small bowl, whisk the soy sauce with vinegar, lime juice, sesame oil, sugar, wasabi paste and ginger, then gradually whisk in the canola oil.
Toss the salad with the soy dressing. Reserve for up to 1 day in the refrigerator.
Tip: Wasabi paste is found in the fresh sushi section at most supermarkets.
2 cups cooked and cooled, U.S. long grain white or brown rice 1 cup frozen, shelled edamame (green soy beans), thawed 1 cup well rinsed bean sprouts 1/2 cup finely chopped red pepper 1/2 cup corn kernels 1/4 cup chopped green onion 1 tbspsoy sauce 1 tbsprice (or white wine) vinegar 1 tbsplime juice 1 tsp toasted sesame oil 1 tsp granulated sugar 1 tsp wasabi paste 1 tsp minced ginger 2 tbspcanola oil