Ingredients

• Produce
• 3 tbsp Avocado
• 2 tbsp Cilantro, fresh
• 3 cups Corn, frozen organic
• 1 1/2 lb Edamame, frozen
• 1 cup Green onion, thin
• 1/3 cup Italian parsley, fresh
• 2 Red bell peppers
• 1 cup Red onion
• Condiments
• 3 tbsp Dijon mustard, prepared
• 1/2 cup Lemon juice, fresh
• Baking & Spices
• 1tsp Black pepper, fresh ground
• 1 tsp Sea salt
• Deli
• 1 Salad

Directions

• Cook the edamame according to package instructions, then drain and set aside to cool.
• In a large mixing bowl, combine the cooked edamame, corn, diced red bell peppers, sliced red onions, chopped green onions, and chopped Cilantro, Italian parsley.
• In a separate small bowl, whisk together the avocado, fresh basil, Dijon mustard, lemon juice, black pepper, and sea salt to make the dressing.
• Pour the dressing over the salad and toss everything together until well combined and evenly coated.
• Serve the salad chilled as a refreshing and nutritious side dish or light meal.

Photos