You are in for a treat this week, but not that kind of treat. This salad is fantastic on its own, in a scooped out tomato, alongside a slice of butternut squash, or on a bed of greens or grains (quinoa, whole wheat pasta, or brown rice, for example). You can spoon some into the bottom of a Ball jar to start building a to-go lunch for work or school, and it makes a wonderfully colorful addition to a large festive serving platter covered in fruit slices, dips, pickled veggies, crackers, chunks of cheese, smoked fish, and the like. And did I mention how great the leftovers taste? It’s packed with flavor, protein, phytonutrients, nourishing fats, and fiber: in other words, it’s the whole package. Enjoy!

Salad

1 pound frozen edamame, shelled

3 cups frozen corn kernels (petite size)

1 orange bell pepper, diced

1/4 cup green onion, thinly sliced

1/4 cup fresh Italian (flat) parsley, chopped 

Dressing

1/3 cup lemon juice

2 Tbsp. orange juice

2 Tbsp. olive oil

3/4 tsp. salt

3/4 tsp. black pepper, fresh ground

1. Whisk together the dressing ingredients in a large bowl until well combined, and set aside.
2. Prep the vegetables as described above, add to the dressing bowl, and toss until well coated.
3. Refrigerate for one hour or more to give the edamame enough time to thaw. Makes eight 1-cup servings.