Edamame and Corn Salad with Oregano Vinaigrette

Edamame and Corn Salad

• 1 package (16 ounces) frozen shelled edamame
• 3 ears fresh corn, cooked and kernels cut from cob (2 cups)
• 1 medium red bell pepper, coarsely chopped
• 4 green onions, thinly sliced (1/2 cup)
• 1/4 cup chopped fresh parsley

Oregano Vinaigrette

• 1/4 cup olive oil
• 1/4 cup cider vinegar
• 1 tablespoon McCormick® Oregano Leaves
• 1 teaspoon McCormick® Organic Ground Garlic Powder
• 1 teaspoon Sea Salt from McCormick® Sea Salt Grinder
• 1/4 teaspoon McCormick® Ground Organic Black Pepper