Edamame and Corn Salad with Oregano Vinaigrette

Instructions

• Bring 2 quarts water to boil in medium saucepan on high heat. Add edamame; cook 4 minutes or until edamame are bright green and tender. Drain and rinse under cold water.

• For the Oregano Vinaigrette, mix all ingredients in large bowl until well blended. Add edamame, corn, red bell pepper, green onions and parsley; toss well to coat. Cover.

• Refrigerate at least 1 hour to blend flavors. Toss before serving.