Corn and Edamame Salad

Yields 4 servings


1 cup Edamame, cooked 1 ½ cup corn, cooked 1/2 red pepper, chopped 1 lemon 1tbsp olive oil 1 tsp grainy Dijon mustard

salt & pepper to taste

1 avocado, cubed (optional) 


1. In a large bowl combine edamame, corn and red peppers. Stir together using a wooden spoon.

2. In a small bowl, combine juice of one lemon, olive oil, grainy Dijon mustard, salt & pepper. Whisk together using a form.

3. Pour the dressing over the salad ingredients and combine well.

4. Store in the refrigerator for up for 3 days. Serve cold.