Is it possible to get the deli recipe for Edamame Caviar available at Wild Oats? It contains edamame, corn, red pepper, squash, zucchini, carrots and seasonings. It's a terrific, healthy recipe. - Ann, Littleton

Wild Oats wasn't willing to give out that recipe, but the chef at headquarters hoped that this salad would satisfy our reader at home.

Send restaurant recipe requests to Marty Meitus, Rocky Mountain News, 101 W. Colfax Ave., Suite 500, Denver, CO 80202 or Meitusm@RockyMountainNews.com.

Easy Edamame Salad

Serves: 4

3 tablespoons basil pesto

3 tablespoons rice wine vinegar

1 tablespoon extra-virgin olive oil

2 teaspoons salt

1 package (16 ounces) frozen shelled edamame

8 ounces frozen sweet corn

1/2 red bell pepper, small dice

1/4 cup red onion, finely chopped

1/3 cup pine nuts, toasted

Salt and pepper, to taste

• In a large mixing bowl, whisk together the first three ingredients. Set aside.

• Bring 6 cups water to a boil; add the 2 teaspoons salt.

• Add the edamame and corn, return water to a boil and cook for 2 minutes. Drain well.

• Add drained edamame and corn to the bowl of dressing.

• Add remaining ingredients and toss mixture to coat evenly.

• Season with salt and pepper.

• Note: Chill for at least 2 hours before serving.

Nutritional information per serving: 383 cal., 24 g fat (3 g sat.), 4 mg chol., 28 g carb., 1287 mg sodium, 7 g fiber, 19 g pro.