Summertime is party season. Come to the potluck prepared with a succulent salad splashed with vibrant colors that invite the intrepid tasters to dig in. This is the perfect salad for a potluck, a patio party, or a delightful picnic. Prepare the salad a few hours ahead to allow flavors to fully develop.

1 large broccoli crown, cut into florets
2 C. (480 ml) boiling water

1/2 lb. (225 g) Mai Fun or Sai Fun rice noodles*, cut into 3-inch (7.5 cm) lengths with kitchen scissors
3 C. (720 ml) boiling water

1 15-oz. (425 g) can baby corn, drained, cut in half
1 1/2 (360 ml) to 2 C. (480 ml) cooked edamame (fresh soy beans)
1 ripe papaya or mango, peeled, de-seeded, and cut into bite-size pieces
1/2 lb. (225 g) snow peas, ends trimmed and cut in half
1 bunch green onions, thinly sliced
1 red bell pepper cut into fine julienne, about 1-inch (2.5 cm) long
1/2 bunch cilantro, chopped
4 T. toasted sesame seeds

Juice of 1 to 1 1/2 lemons
1 T. sesame oil
Salt and pepper to taste
Pinch of cayenne (optional)

Black sesame seeds* or chopped cilantro for garnish

1. Drop the broccoli florets into the 2 cups (480 ml) rapidly boiling water in a 4-quart (4 liter) saucepan and cook until just tender, about 4 to 5 minutes. Drain, rinse under cold water, and transfer to a large bowl.
2. Place the rice noodles in large bowl and pour the 3 cups (720 ml) boiling water over them. Set aside for 4 to 5 minutes until noodles are soft, then drain and transfer them to the bowl with the broccoli.
3. Add the baby corn, edamame, papaya, snow peas, green onions, bell pepper, cilantro, and toasted sesame seeds to the bowl and toss together.
4. Season to taste with the lemon juice, sesame oil, salt, pepper, and cayenne. Transfer to a serving bowl or platter and garnish with a few sprinkles of black sesame seeds, chopped cilantro, or both. Serves 6.

* Mai Fun and Sai Fun Rice noodles and black sesame seeds are available at most grocery stores in the Asian section or in an Asian grocery.

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