Succotash Salad with Edamame Beans - National Celiac Association

Ingredients

• 1-1/2 tsp zest of lemon
• 3 Tbsp lemon juice
• 3 Tbsp cider vinegar
• 4-5 drops chili sauce
• 1 garlic clove, minced
• 1 tsp minced fresh thyme
• 1 tsp salt
• 1 tsp pepper
• 1/4 cup olive oil (extra virgin)
• 3 cups corn, cooked
• 4-1/2 cups frozen shelled Edamame, cooked and cooled
• 1-1/4 cups red bell pepper, cored, seeded, and chopped
• 1 cup grape tomatoes, quartered lengthwise
• 5 scallions, thinly sliced
• 1/4 cup chopped fresh basil
• 1/3 cup chopped fresh parsley