Edamame Summer Succotash

• Juice of 1 lemon
• 1 tablespoon White balsamic vinegar
• 1 Large clove garlic, minced
• 1 teaspoon Herbs de Provence
• 1 teaspoon Kosher salt
• Black pepper to taste
• 1/3 cup Extra virgin olive oil
• 3 cups Cooked corn kernels
• 1 1/2 pounds Shelled, cooked and cooled edamame
• 1 Red pepper, chopped
• 1 cup Grape tomatoes, quartered
• 5 Scallions, thinly sliced
• 1/4 cup Chopped fresh basil

1. In a large nonreactive bowl whisk together lemon juice, vinegar, garlic, herbs, salt and pepper.
2. Add oil in a steady stream, whisking while pouring.
3. Add to dressing the remaining ingredients and mix well. Adjust seasonings to taste. Serve at room temperature. Enjoy!

lemon, white balsamic vinegar, clove garlic, herbs, kosher salt, black pepper, extra virgin olive oil, corn kernels, red pepper, grape tomatoes, scallions, fresh basil

Taken from food52.com/recipes/13653-edamame-summer-succotash (may not work)