Edamame & Corn Salad

Ingredients
2 cups frozen shelled Edamame, cooked and drained
1 cup frozen corn, thawed
1/2 cup red onion, diced
3/4 cup dried cranberries
1 cup pearl couscous, cooked and drained
handful of arugula or baby spinach
3 tbsp rice wine vinegar
3 tbsp honey
3 tbsp mirin ( sweet rice cooking wine)
1 tsp sesame oil
1 tsp garlic, crushed
salt
pepper

Cooking Tools

Large mixing bowl

Directions
Cook edamame and couscous according to directions on label, cool to room temperature.  In a large mixing bowl; add rice wine vinegar, honey, mirin, sesame oil and garlic, whisk until well incorporated. Place cranberries in the mixing bowl and allow to hydrate in the liquid for 5 minutes.  Add cooked and cooled edamame, couscous, onion, arugula and corn; toss until well coated.  Salt and pepper to taste, and let it chill in the refrigerator for a few hours before serving.
Serves 4-6