Adventures of the Heart
Mary Zalmanek
Salads: Edamame Corn Salad

My amazing niece Caley Coulson made several salads for her graduation picnic, including this one.  

Serves 6

10 oz bag frozen shelled edamame
2 cups frozen petite corn kernels
1 red bell pepper, chopped
1 pint cherry tomatoes, halved
1/2 cup green onion, sliced
1/4 cup fresh Italian parsley, chopped
2 tbsp fresh basil, chopped
1/3 cup fresh lemon juice
2 tbsp Dijon mustard
2 tbsp extra-virgin olive oil
1 tsp agave nectar
1/2 tsp salt
1/2 tsp fresh ground black pepper

Prepare edamame according to package directions. Drain and rinse with cold water.  Add edamame and corn to large bowl, stir well and set aside to cool.  Drain excess liquid before adding bell pepper, cherry tomatoes, green onion, parsley, and basil to bowl.

In small bowl, whisk lemon juice, mustard, olive oil, agave, salt and pepper.  Pour over vegetables and toss to coat.  Refrigerate for at least 2 hours before serving.