Edamame Salad

Ingredients: Miso Dressing 1 tablespoon white miso paste 2 tablespoons tahini ¼ cup apple juice 2 teaspoons maple syrup or brown rice syrup

Ingredients: Salad 1 cup frozen edamame ½ cup chopped red potato ¼ cup chopped yellow bell pepper ¼ cup chopped red bell pepper

Ingredients: 1 carrot finely chopped (1/4 cup) 3 tablespoons chopped onion Salt and pepper

Miso Dressing: Mix all ingredients with a fork or whisk until combined.

Edamame Salad: Quarter potato and place in a saucepan with cold water and salt. Reduce to a simmer and cook until tender, about 8 minutes. Let cool.

Pour 5 cups of water in a medium saucepan. Bring to a boil. Add frozen shelled edamame. Cook for 4-6 minutes until tender. Drain.

In a bowl combine chopped onion, yellow and red bell peppers, and chopped carrot. After the edamame and potatoes are cool, chop the potato into small chunks and add both to the vegetables.

Pour dressing on top along with salt and pepper, and mix. Sprinkle chopped green onion on top.

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