Edamame Salad

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1 can black beans, rinsed and drained

1 lb. frozen, shelled edamame beans (cooked according to package directions)

2 cups frozen corn kernels, thawed

1 diced red bell pepper

½ cup finely chopped red onion

¼ cup chopped fresh basil

Combine above ingredients in large bowl.  Then toss gently with dressing.  Serve immediately or refrigerate.

Dressing:

½ cup fresh lemon juice (about 2-3 lemons)

2 tbsp. Dijon mustard

2 tbsp. olive oil

¾ tsp. kosher salt

¾ tsp. freshly ground black pepper

Whisk dressing ingredients before adding it to the salad.

Submitted by Jennifer Sullivan, Maine Warmers’ Marketing Assistant and Cook Extraordinaire!

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