Edamame Salad

This weekend was full of big surprises, big celebrations, and big love.  I promise to elaborate more later this week, but for now I want to share the edamame salad recipe that I took to one celebration.  It's so, so easy and the perfect addition to a summer bbq or a light summer lunch.  The sweet friend who shared the recipe with me also serves it as a dip with Tostitos.  Both are delicious.

Edamame Salad (or dip)

• 2 bags frozen, shelled edamame
• 2 cans black beans, drained and rinsed
• 1 can shoepeg corn, drained and rinsed
• 2 bunches green onions, sliced thin
• cilantro, chopped to taste

Dressing:

• 1/2 cup canola oil
• 1/2 cup apple cider vinegar
• 1 T sugar

Mix salad ingredients, dress with oil and vinegar mixture and combine well.  Enjoy!

Happy Cooking!