Edamame, Corn, and Carrot Salad

Ingredients

2 1/2 cup frozen shelled edamame
2 carrot
1 can corn
4 green onion
2 tbsp cilantro
3 tbsp rice vinegar
3 tbsp lemon juice
4 tsp vegetable oil
2 garlic clove
1/2 tsp salt
1/2 tsp pepper

Instructions

Place edamame in a small saucepan; add water to cover. Bring to a boil; cook 4-5 minutes or until tender. Drain and place in a large bowl; cool slightly.

Add carrots, corn, green onions and cilantro. Whisk together vinaigrette ingredients; toss with salad. Refrigerate, covered, at least 2 hours before serving.