Edamame Salad with Wasabi Dressing

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I don't see how this could be good at all. Canned baby corn is the worst!

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I took Sandra's base concept...edamame (fresh from produce section/organics about 14 oz. a 2oz. drained jar of pimentos, 1 cup of matchstick carrots, 1 whole bunch of bias sliced scallions, 1 can of whole baby corn (cut in thirds--I used Ty-LING and they weren't canny tasting. Now here's the switcharoo. I boiled one box of Ronzini 7-grain spaghetti---until al-dente --about 7 minutes. Drained and cold water-sprayed it to stop cooking. Added the veggies to the pasta--then made the dressing. Half bottle of Kraft light Asian sesame dressing, 2 Tbsp. of soy sauce, 1 Tbsp. of rice wine vinegar. 1Tbsp. chopped garlic, 1/2 Tbsp. minced ginger (I use Christopher Ranch jarred type, wasabi paste to taste-we don't like it super spicy, so I used about 3/4 teaspoon. Finally, 1 1/2 Tbsp. honey. Wisk the dressing, toss it over the salad and let the salad "rest" in the fridge for a few hours. YUM! YUM!! Very healthy, very filling and hubby gobbled it up! Thanks for the concept Sandra!

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I love edamame so this sounded really good, but doesn't really deliver. When you first make it the flavors don't really combine, but if you leave it overnight the flavor isn't very good.

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I am just discovering how good Edamame really are and am looking for new recipes. I am unsure what Chinese chicken salad dressing is and I wish the recipe was more accessible in this regard.

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I eat them all the time as a great snack! I was sorry I didn't leave out the baby corn. It tastes so much like chemicals there really is no corn taste. And that's a LOT of wasabi! I nearly burned off my mouth. The only thing that really came through was the chemical corn taste.