1/4 Cup Fresh Cilantro, chopped, plus more for garnish
2 Tsp Sugar
1 Tsp Salt
1 Tsp Black Pepper
1/2 Tsp Cumin
Directions:
Cook the edamame and corn according to package instructions. Let cool.
Chop the bell pepper, red onion, green onion, and cilantro.
In a large mixing bowl, combine the edamame, corn, bell pepper, red onion, and green onion.
In a small bowl, combine the lime juice, avocado oil, red wine vinegar, cilantro, sugar, salt, pepper, and cumin.
Pour the dressing over the salad and stir to coat. Cover and place in the fridge for at least 30 minutes to allow the salad to chill and absorb some of the dressing flavors.
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1/4 Cup Fresh Cilantro, chopped, plus more for garnish
2 Tsp Sugar
1 Tsp Salt
1 Tsp Black Pepper
1/2 Tsp Cumin
Directions:
Cook the edamame and corn according to package instructions. Let cool.
Chop the bell pepper, red onion, green onion, and cilantro.
In a large mixing bowl, combine the edamame, corn, bell pepper, red onion, and green onion.
In a small bowl, combine the lime juice, avocado oil, red wine vinegar, cilantro, sugar, salt, pepper, and cumin.
Pour the dressing over the salad and stir to coat. Cover and place in the fridge for at least 30 minutes to allow the salad to chill and absorb some of the dressing flavors.
Serve with chopped cilantro on top.
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