Ridiculously Good Edamame Salad

• 12 ounces Frozen Shelled Edamame
• 16 ounces Frozen Cut Corn
• 1 pint Grape Tomatoes
• 1/4 cup Red Onion
• 2 tablespoons Canola Oil
• 3 tablespoons Cider Vinegar
• 1 tablespoon Honey
• 1/2 teaspoon Dijon Mustard
• 1/4 teaspoon Crushed Black Pepper
• 1 teaspoon Kosher Salt
• 1/3 cup Crumbled Blue Cheese or Gorgonzola

1. Cook edamame and corn according to package directions. Drain and put in a bowl. Bring to room temperature before adding other ingredients.
2. Slice grape tomatoes in half or in fourths depending on size. Add to other ingredients.
3. Chop red onion and add to salad.
4. Combine oil, cider vinegar, honey, dijon mustard, salt and pepper in a jar and shake until well combined. Add desired amount of dressing and crumbled cheese and stir.rnIt can be made a few hours ahead and refrigerated.

grape tomatoes, red onion, canola oil, vinegar, honey, dijon mustard, black pepper, kosher salt, gorgonzola

Taken from food52.com/recipes/18639-ridiculously-good-edamame-salad (may not work)