Corn Edamame Salad - Vegan

This salad is one of my favorite lunches ever, A. because it tastes amazing and B. because it keeps in the fridge for several days, giving me a few lunches that I can just grab at a moment's notice.  The addition of the whole grain bagel is recent.  What exactly is the topping, you may be wondering?  Well, that would be  a smear of natural peanut butter and some squiggles of Sriracha sauce.  I can assure you that, A. I am not pregnant and B. it is delicious, and not even in a strange way.  Try it, trust me :)

The salad recipe comes from my "Veganomicon" cookbook.   I don't use a ton of recipes from it, but the ones I do are a solid addition to my eclectic diet.

Corn Edamame Salad
2 T. toasted sesame oil
1 T. vinegar (I used the apple cider variety)
2 t. soy sauce
2 c. frozen, shelled edamame
1 c. frozen corn
2 T. toasted sesame seeds
pinch of salt

Bring a pot of water to a boil.  Meanwhile, whisk together the oil, vinegar and soy sauce in a medium-sized bowl.  Boil the edamame for 3 minutes.  Add the corn and boil for 2 minutes more.  Drain into a colander and rinse with cold water.  Add the edamame and corn to the dressing, stir in the sesame seeds and chill in the fridge for a least an hour before serving.  Keeps covered for several days in the fridge.