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Ingredients
- 1-1/2 tsp zest of lemon
- 3 Tbsp lemon juice
- 3 Tbsp cider vinegar
- 4-5 drops chili sauce
- 1 garlic clove, minced
- 1 tsp minced fresh thyme
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup olive oil extra virgin
- 3 cups corn, cooked
- 4-1/2 cups frozen shelled Edamame, cooked and cooled
- 1-1/4 cups red bell pepper, cored, seeded, and chopped
- 1 cup grape tomatoes, quartered lengthwise
- 5 scallions, thinly sliced
- 1/4 cup chopped fresh basil
- 1/3 cup chopped fresh parsley
Ingredients
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Instructions
- In a nonreactive bowl, vigorously whisk the lemon zest and juice, vinegar, hot sauce, garlic, thyme, salt, pepper, and oil until well blended.
- Add corn, edamame, bell pepper, tomatoes, and scallions and toss to mix well. Taste the salad and adjust the seasoning with additional salt and pepper or vinegar if necessary.
- Add the basil and parsley at the last minute and toss to mix well. Serve at once.