1 lb frozen, shelled edamame

3 cups frozen petite corn kernels

1 chopped red bell pepper

¾ cup sliced green onion

½ cup finely chopped red onion

¼ cup chopped fresh Italian parsley

2 Tb chopped fresh oregano or marjoram or basil

Dressing:

1/3 cup fresh lemon juice

2 Tb Dijon mustard

2 Tb olive oil

¾ tsp salt

¾ tsp black pepper

Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly. Combine edamame, corn, red bell pepper, green and red onion, parsley and oregano. In a large bowl, whisk dressing ingredients together. Add veggies and toss to coat. Refrigerate until ready to serve.