In Japanese, edamame means “beans on a branch.” Try this delicious asian take on an edamame salad.

1" piece of fresh ginger root, peeled and minced (about 1 tablespoon)
2 teaspoons toasted sesame oil
⅓ cup peanut oil
1 tablespoon sesame seeds
2 cups cooked, shelled edamame
2 scallions, chopped fine (about 2 tablespoons)

In a small bowl, whisk together vinegars, soy sauce, garlic, ginger root and sesame oil. Add peanut oil in a stream, whisking until emulsified. Season dressing with salt and pepper.

In a small, dry skillet, toast sesame seeds over moderate heat, stirring until fragrant and golden. Transfer to a small bowl.

In a large saucepan of boiling salted water, or in a steamer over boiling water, cook beans until crisp-tender, about 4 minutes. Transfer beans to a colander, and rinse under cold water. Drain beans well.

In a large bowl, combine beans, scallions, sesame seeds and dressing, and toss well. Let stand to blend flavors.

Source: Epic Gardens, adapted from Epicurious magazine