Edamame And Corn Salad

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Oxmoor House


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1/4 cup seasoned rice vinegar

2 tablespoons water

1 tablespoon olive oil

1 teaspoon brown sugar

1 teaspoon minced peeled fresh ginger

1/8 teaspoon salt

1 (10-ounce) package refrigerated shelled edamame (green soybeans)

1 cup frozen whole-kernel corn, thawed and drained

1 tablespoon chopped fresh cilantro

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