Name: Edamame Salad with Cilantro Lime Dressing
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 6 servings
Ingredients: 2 cup shelled edamame; 2 cup frozen organic corn; 1 null red bell pepper; 0.5 cup finely chopped red onion; 0.33 cup chopped green onion (plus extra to taste); null null cilantro (to garnish); 3 tbsp lime juice ((2 limes)); 0.25 cup avocado oil ((or light olive oil)); 1 tbsp red wine vinegar; 0.25 cup fresh cilantro leaves (plus extra for topping); 2 tsp agave syrup (or sugar); 0.5 tsp sea salt; 0.13 tsp black pepper; 0.13 tsp cumin

Instructions

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1

Cook shelled edamame (2 cups) according to package instructions. If using pods, pop the [edamame] beans into a bowl. While the [edamame] cooks, steam or sauté frozen organic corn (2 cups).
2

Chop bell pepper (1 red), finely chopped red onion (0.5 cup), and chopped green onion (0.33 cup). Combine with the cooked [edamame] and [corn] in a large bowl.
3

To make the cilantro lime vinaigrette, combine lime juice (3 tbsp), avocado oil (0.25 cup), red wine vinegar (1 tbsp), fresh cilantro leaves (0.25 cup), agave syrup (2 tsp), sea salt (0.5 tsp), black pepper (0.13 tsp), and cumin (0.13 tsp) in a small mason jar. Shake well to combine.
4

Pour the dressing over the salad and toss to combine. Garnish with extra [cilantro] if desired. Serve immediately or chill before serving.