How to make it

  • in a small bowl, combine all the vinaigrette ingredients, set aside
  • steam corn and edamame following directions on the bag, drain and add to a large bowl. Add cucumbers, onions, tomatoes and cilantro.
  • Pour vinaigrette over ingredients and combine well. The heat from the corn and edamame will help absorb the dressing and cut the sharpness of the onions. Let sit in the fridge for a few hours before serving.

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