Submitted by Cathy McCarty Hendrix, Louisville
1 16-ounce package of frozen roasted corn, thawed (I use Trader Joe’s brand)
1 16-ounce package shelled frozen edamame, thawed
1 small package cranraisins
1⁄2 purple onion, finely chopped
Bunch of cilantro leaves, chopped
1 teaspoon ginger paste (ginger paste can be found in tubes in the grocery store’s produce section. Note: if using fresh ginger, put approximately 1 teaspoon of fresh ginger in a bullet blender with some dressing and puree.)
3⁄4 cup slivered almonds
Light raspberry vinaigrette dressing to taste (I use approximately 1⁄4 cup)
- Mix ginger paste and raspberry vinaigrette dressing.
- Add ginger-dressing mixture to the remaining ingredients; mix together.
- Refrigerate salad until ready to serve. It’s best to let the flavors meld a couple hours or overnight. Toss before serving.