Edamame Salad with Corn & Quinoa May 31, 2013 by Kristen Cudden Edamame Salad with Corn & Quinoa 2013-05-31 09:18:10 From Marcel's Monthly Newsletter, COOK CREATE CELEBRATE: May 2013 Print Ingredients 2 cups frozen, shelled edamame (defrosted) 1 cup corn (fresh or frozen) 1 1/2 cup cooked, cooled quinoa (leftover works well) 1 green onion, sliced 1 red sweet bell pepper, diced 1 Tablespoon minced fresh cilantro 2 Tablespoons olive oil Juice of 1/2 lemon (about 1 - 1 1/2 Tablespoons) Juice of 1/2 lime (about 1 Tablespoon) 1/4 teaspoon salt 1/4 teaspoon chili powder 1/4 teaspoon dried thyme 1/8 teaspoon freshly ground black pepper Dash cayenne Instructions 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. By Chef Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/