Per 3⁄4 cup
2 cups frozen shelled edamame, thawed and drained
1 red bell pepper, diced
3⁄4 cup corn kernels
3 tablespoons chopped fresh cilantro
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon soy sauce
1 teaspoon chili powder
2 teaspoons lemon juice
Salt and pepper to taste
Combine edamame, bell pepper, corn, and cilantro in a large bowl.
Whisk together the olive oil, vinegar, soy sauce, chili powder, and lemon or lime juice, and combine with the edamame. Add salt and pepper to taste.
Chill for at least 1 hour before serving.