Corn, Edamame, Black Bean Salad

Hands down, this is probably one of my favorite summer-time (or anytime) salads...

Corn, Edamame, Black Bean Salad
((Printable Version))

2 ears of corn, cooked, with the kernels removed
1 package frozen shelled edamame, cooked according to package directions
1 cup black beans, rinsed and drained
1-2 roasted red peppers, diced
1/2 a small red onion, diced
1/4 cup cilantro, minced
3 tablespoons extra virgin olive oil
1 tablespoon vinegar
1 teaspoon salt
1/2 teaspoon pepper
pinch of cayenne
1/2 cup dried cranberries

Cook the edamame according to the package directions.  Drain them and run them under cold water to stop them from cooking. Place them in a large bowl along with the corn, black beans, roasted red peppers, red onion and cilantro.

Add the dressing ingredients and toss.  Chill until ready to serve. Add the dried cranberries right before serving.

Simple. Quick. Easy. Delicious.

Linked to: Gooseberry Patch, Day 2 Day Joys, Recipe Lion