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1 16-ounce frozen, shelled edamame
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8 ounces sweet corn, frozen or canned (drained)
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8 ounces mushrooms, finely chopped and cooked
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1 roasted red pepper, cut into small pieces
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1/2 cup dried cranberries (soaked in water if desired; drained before adding)
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DRESSING-
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2 tablespoons apple cider vinegar
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2 tablespoons rice vinegar (unseasoned)
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1 tablespoon sesame oil
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3 tablespoons canola oil
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Chopped onion or garlic, if desired
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