Ingredients:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp rice vinegar
  • 1 tsp maple syrup
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups shelled edamame (frozen and thawed)
  • 2 cups sweet corn
  • 1 cup red bell pepper, finely diced
  • 1/4 cup red onion, finely minced
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Drain and rinse thawed edamame and corn (if using canned). Heat a skillet over high heat and toss the corn for 3-5 minutes until mahogany-colored charred spots appear.
  2. In a small jar or bowl, combine olive oil, lime juice, rice vinegar, maple syrup, mustard, salt, and pepper. Whisk vigorously or shake until the mixture is velvety and emulsified.
  3. Place the edamame, corn, diced red pepper, and minced onion into a large mixing bowl.
  4. Pour the dressing over the vegetables and toss gently. Fold in the fresh cilantro and sprinkle with toasted sesame seeds just before serving.