1 cup basmati brown rice, uncooked 1 pkg frozen shelled edamame beans 1 can unsweetened white cut corn ½ cup chopped walnuts 1 cup chopped celery 2 stalks green onion, chopped Dressing 6 Tablespoons canola oil 3 T. red wine vinegar ½ T. dried basil ½ T. lemon juice salt & pepper to taste Cook rice in 2 cups of water until done. Cool until warm. Cook edamame as directed on package (make sure you don’t overcook). Combine all salad ingredients and toss with dressing.Good at room temperature or as a warm side dish.