1 pound frozen shelled edamame
1 1/2 cups frozen corn
1/2 chopped red bell pepper
3/4 cup green onion, chopped
1/2 cup red onion, finely chopped
1/4 cup fresh Italian parsley, chopped
2 Tablespoons fresh oregano OR basil OR marjoram
1/3 cup lemon juice
2 Tablespoons Dijon mustard
2 Tablespoons olive oil
3/4 teaspoon salt
3/4 teaspoon pepper
Prepare edamame according to stove top package directions. During the last three minutes, add the frozen corn and cook along with edamame. Drain and rinse in cold water. Combine edamame, corn, bell pepper, green and red onion, parsley and oregano/basil/marjoram.
Whisk together lemon juice, mustard, olive oil, salt and pepper. Drizzle over veggies and toss to coat. Refrigerate until ready to serve.