Edamame and Corn Salad

• 1 12 cups edamame
• 2 teaspoons dried oregano
• 14 teaspoon sea salt
• 14 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons cider vinegar
• 1 red bell pepper, coarsely chopped
• 2 cups corn kernels
• 12 cup chopped green onion
• 12 cup chopped parsley

1. In medium saucepan, cook edamame.
2. Drain and rinse in cold water.
3. In small bowl, whisk together oregano, salt, pepper, oil and vinegar.
4. In large bowl combine vegetables.
5. Toss with dressing to combine.
6. Cover and refrigerate at least 1 hour before serving.
7. Toss with parsley just before serving.

edamame, oregano, salt, black pepper, olive oil, cider vinegar, red bell pepper, corn kernels, green onion, parsley

Taken from www.food.com/recipe/edamame-and-corn-salad-509179 (may not work)