Edamame Salad

I've been wanting to make some sort of edamame salad for a while and finally found a delicious recipe. It's pretty easy (only 3 steps!) - minus all the chopping - and very tasty. You can use green pepper instead of red since red peppers are so expensive these days. I got most of the veggies at Trader Joe's (much cheaper!). The original recipe said to peel the cucumber, but I think this is a lot of unnecessary extra work. For the edamame, you can get the pre-shelled package to save time.

Ingredients

EDAMAME:

• 2 cups shelled edamame (cook according to package directions)
• 1 15-16 oz. can yellow corn kernels (if you're feeling energized, feel free to use fresh corn)
• 1 red bell pepper, seeded and chopped to same size as corn kernels
• 1 cup cucumber (about 1/2 a large cucumber), seeded and chopped to same size as corn kernels
• 3/4 cup Scallions/green onions, chopped fine
• 1/2 cup fresh parsley, chopped fine
• 5 large fresh basil leaves, chopped fine

DRESSING:

• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 clove garlic, minced fine
• 1.5 tbsp Hoisin sauce (or to taste)
• 1 tsp fresh ginger root, grated fine
• 4 tbsp Seasoned rice vinegar
• Salt and Pepper to taste

Directions

1. Whisk together all dressing ingredients in large bowl.
2. Toss with prepared vegetables, parsley, edamame, and basil.
   
3. Chill until serving time.