Southwest EDAMAME CORN SUCCOTASH SALAD
1 pkg. frozen shelled edamame (thawed, or microwave for 2 minutes to thaw out)
2 fresh ears of corn on the cob (just slice the kernels off the cob ~ do not cook)
1/4 cup chopped onion .......................................1/2 red or green bell pepper, chopped
1-2 mini sweet peppers (yellow, orange or red), seeded & chopped ~ for color
1/2 to 1 whole jalapeno pepper ~ seeded and finely finced
2-3 TB. chopped fresh cilantro
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1/4 cup apple cider or white vinegar..................1 TB. extra virgin olive oil
1/2 tsp. chili powder.............................................1/2 tsp. cumin
1/2 tsp. paprika (I used smoked paprika)...........1 tsp. Kosher salt
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I chopped the vegetables about the size of the edamame (except for the jalapeno, which I finely minced). Put all of the chopped vegetables and cilantro into a large bowl. Whisk together the dressing ingredients and pour over them. Stir to coat everything well. Put it into a covered bowl and refrigerate. Keeps well for days.