Asian-Inspired Edamame Salad

¼ cup sliced almonds

2 tablespoons sesame oil

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon white sugar

2 cloves garlic, minced

½ teaspoon freshly grated ginger

salt and ground black pepper to taste

2 (16 ounce) packages shelled edamame (green soybeans)

1 (15 ounce) can baby corn, drained and cut into bite-size pieces

1 (8 ounce) can water chestnuts, drained and sliced into thin strips

1 bunch radishes, halved and thinly sliced

3 green onions, cut thinly on a diagonal

¼ cup chopped cilantro

Heat a small skillet over medium-low heat; cook almonds until lightly toasted and fragrant, 2 to 3 minutes.

Whisk sesame oil, soy sauce, vinegar, sugar, garlic, and ginger together in a bowl for the dressing; season with salt and black pepper.

Combine edamame, baby corn, water chestnuts, radishes, green onions, cilantro, and toasted almonds in a large bowl; toss with dressing until coated. Serve cold or at room temperature.