Edamame Three-Bean Salad

• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder (optional personal add on)
• 3 tablespoons extra virgin olive oil
• 1/2 cup corn (rinsed under cold water to thaw if frozen)
• 1 cup shelled edamame
• 1 (15 -16 ounce) can red kidney beans, drained & rinsed
• 1 (15 -16 ounce) can garbanzo beans, drained & rinsed
• 2 scallions, cut into 1/2 inch slices
• 1/2 red bell pepper, cut into 1/2 inch dice
• 2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley for every tablespoon of fresh)
• 2 tablespoons chopped fresh basil (or 1 teaspoon dried basil for every tablespoon of fresh)

1. In a small bowl, whisk together the red wine vinegar, mustard, salt, pepper, garlic (if using), parsley (if using dried), & basil/cilantro (if using dried).
2. Cut the kernels off the ear of corn or place the thawed corn in a large bowl.
3. Stir in the soy beans (edamame), kidney beans, garbanzo beans, scallions, bell pepper, parsley (if using fresh), & basil/cilantro (if using fresh).
4. Gently toss in the dressing.

red wine vinegar, mustard, salt, pepper, garlic, extra virgin olive oil, corn, shelled edamame, red kidney beans, garbanzo beans, scallions, red bell pepper, parsley, fresh basil

Taken from www.food.com/recipe/edamame-three-bean-salad-482931 (may not work)