A vibrant and refreshing salad featuring edamame, corn, and a zesty lemon dressing.
Cook the edamame according to the package instructions, then drain and rinse under cold water.
Rinsing the edamame with cold water helps to cool it quickly and maintain its vibrant color.
In a large bowl, combine the cooked edamame, corn, diced red bell pepper, chopped green onion, finely chopped red onion, fresh parsley, and dried oregano.
Mixing the ingredients thoroughly ensures an even distribution of flavors.
In a separate small bowl, whisk together the juice of one lemon, Dijon mustard, olive oil, salt, and freshly ground black pepper.
Whisking the dressing vigorously helps to emulsify the oil and lemon juice for a smooth consistency.
Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Toss gently to avoid breaking the vegetables while ensuring they are well coated with the dressing.
Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld.
Chilling the salad enhances the flavors and makes it more refreshing.
Serve the salad chilled, garnished with additional parsley if desired. Enjoy!
Serving the salad chilled makes it a perfect dish for warm weather.
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