Quinoa, Edamame And Corn Salad

• FOR THE SALAD:
• 1 cup Frozen (shelled) Edamame
• 1 cup Frozen Sweet Corn
• 1/2 cups Red Bell Pepper, Diced
• 1 cup Cooked Quinoa
• 1/2 cups Black Beans, (heated Thoroughly Then Cooled)
• FOR THE DRESSING:
• 1/4 cups Extra Virgin Olive Oil
• 1/4 cups Freshly Squeezed Lemon Juice
• 1/2 teaspoons Dried Italian Herb Blend
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Cayenne Pepper
• 1/4 teaspoons Chili Powder

1. Boil edamame and corn for 5 minutes and drain. Let cool while whisking together olive oil, lemon juice, herb blend, garlic powder, cayenne and chili powder to make the dressing.
2. In a large mixing bowl, combine red pepper, quinoa, cooled black beans, corn and edamame. Drizzle the dressing over the salad and toss to coat. Refrigerate for at least 1 hour before serving.

salad, frozen sweet, red bell pepper, quinoa, black beans, dressing, ubc, ubc, dried italian, ubc, ubc, ubc

Taken from tastykitchen.com/recipes/salads/quinoa-edamame-and-corn-salad/ (may not work)