Edamame Salad with Cilantro Lime Dressing

INGREDIENTS:

• 2 cups shelled edamame
• 2 cups frozen organic corn
• 1 red bell pepper
• 1/2 cup finely chopped red onion
• 1/3 cup chopped green onion plus extra to taste
• cilantro to garnish

CILANTRO LIME DRESSING

• 3 TBSP lime juice (2 limes)
• 1/4 cup avocado oil (or light olive oil)
• 1 TBSP red wine vinegar
• 1/4 cup fresh cilantro leaves plus extra for topping
• 2 tsp honey or agave/sugar if vegan
• 1/2 tsp sea salt
• 1/8 tsp black pepper
• 1/8 tsp cumin

INSTRUCTIONS:

1. Cook edamame per package instructions and, if using edamame pods in place of shelled edamame, simply pop the soy beans out into a bowl. I do the latter and it goes crazy quick, if you can refrain from eating them all while shelling them.
2. While your edamame boils, cook corn by steaming or sautéing. You can 100% use fresh instead of frozen if desired!
3. Chop your bell pepper, red onion, and green onion and combine with edamame and corn.
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