Edamame and Sweet Corn Salad with Meyer Lemon and Ginger Vinaigrette Recipe LindaWhit

• 8 oz. frozen edamame
• 8 oz. frozen sweet corn (or fresh, stripped from the cob and blanched)
• 3/4 cup red bell pepper, chopped into 1/2" dice
• 1/2 cup sweet onion, chopped into 1/4" dice
• 1/3 cup canola oil
• 1-1/2 Tbsp Meyer lemon juice, or a bit more to taste
• 1-1/2 tsp grated ginger root, or more to taste
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper

1. Bring a large pot of water to the boil, and add edamame (I used a half bag of Trader Joes frozen, shelled edamame).
2. Boil for 2 minutes, add frozen corn, and turn off heat.
3. Let sit for 1 minute, and then drain.
4. Plunge colander into a large bowl of very cold water to stop the edamame and corn from cooking.
5. When edamame and corn are cool, drain well, and put into a bowl.
6. Add red bell pepper and sweet onion and mix well.
7. In a separate small bowl, whisk together the oil, lemon juice, grated ginger, salt and pepper.
8. Pour over salad mixture and gently stir to mix well.
9. Chill in fridge for 2 hours or so before serving.
10. Gently remix salad just before serving, and taste for additional seasoning, if needed.

frozen edamame, frozen sweet corn, red bell pepper, sweet onion, canola oil, lemon juice, ginger root, salt, ground pepper

Taken from www.chowhound.com/recipes/edamame-sweet-corn-salad-meyer-lemon-ginger-vinaigrette-26055 (may not work)