Asian Edamame Salad

Asian Edamame Salad
1 cup sliced radishes
1 cup chopped celery
1 cup edamame beans
1 cup corn kernels off cob
6 cherry tomatoes chopped
1/2 cup chopped green onion
2 limes or lemons
2 teaspoons balsamic vinegar
2 teaspoons soy sauce
2 teaspoon olive juice (optional)
1-2 teaspoons olive oil (optional)

Pour all the ingredients into a bowl and mix. Pour off excess juice.
Ready to serve or chill in refrigerator.

****Recipe Modified from Kate Sherwood’s “Asian Edamame”
Nutrition Action Health Letter, June 2015, page 12

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