Supper with Stella

Ingredients

• 3 cups fresh or frozen corn (thawed, if frozen)
• 2 15 oz. cans hominy, drained
• 1 red bell pepper, chopped
• 2 cups frozen edamame, thawed
• 1 lb. haricot verts, trimmed and halved
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 1 lemon, juiced
• 1/4 cup chopped herbs (basil, parsley, thyme, etc.)
• salt & pepper, to taste