• 1/2 cup California walnut halves, toasted
  • 1/4 cup olive oil
  • 1 clove garlic
  • 2 tablespoon white miso paste
  • 2 tablespoon white wine vinegar
  • 1 teaspoon honey
  • 1/4 cup warm water
  • 1-1/2 cups shelled edamame, fresh or frozen
  • 3 cups cooked fresh or frozen corn (about 3 cobs)
  • 1/2 cup diced red pepper
  • 1/2 cup diced orange pepper
  • 2 green onions, sliced
  • Salt and cracked black pepper to taste


  1. Toasting Walnuts: In a large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
  2.  California Walnut miso dressing: Blend the walnuts, olive oil, garlic, miso paste, vinegar, honey and water in a blender or with an immersion blender until smooth; set aside.
  3.  In a small sauce pan, bring 3 cups of water to a boil and add edamame. Cook for 2 to 3 minutes, drain and rinse under cold water and place in a large bowl. Add corn, peppers, onions and dressing. Mix well and season to taste. Serve immediately.