Edamame Salad with Corn & Quinoa

Edamame Salad with Corn & Quinoa
From Marcel's Monthly Newsletter, COOK CREATE CELEBRATE: May 2013
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Ingredients
  1. 2 cups frozen, shelled edamame (defrosted)
  2. 1 cup corn (fresh or frozen)
  3. 1 1/2 cup cooked, cooled quinoa (leftover works well)
  4. 1 green onion, sliced
  5. 1 red sweet bell pepper, diced
  6. 1 Tablespoon minced fresh cilantro
  7. 2 Tablespoons olive oil
  8. Juice of 1/2 lemon (about 1 - 1 1/2 Tablespoons)
  9. Juice of 1/2 lime (about 1 Tablespoon)
  10. 1/4 teaspoon salt
  11. 1/4 teaspoon chili powder
  12. 1/4 teaspoon dried thyme
  13. 1/8 teaspoon freshly ground black pepper
  14. Dash cayenne
Instructions
  1. In a large bowl, combine the edamame, corn, quinoa, green onion, red pepper and cilantro. In a small bowl, whisk together the olive oil, lemon and lime juices, salt, chili powder, black pepper, thyme and cayenne until combined. Drizzle over the salad and toss to coat. Cover and chill until ready to serve. Serves 4 main or 8 side dishes.
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