Summer Bean Salad

Servings: 6-8

For the salad 
1 12-oz package frozen edamame beans
1 tbsp sea salt 2 ears of sweet corn, kernels cut off (about 1 1⁄4 C)
1 14-15-oz can garbanzo beans, drained and rinsed
1⁄2 c dried cranberries
1 orange bell pepper, chopped
3 scallions, chopped

For the vinaigrette 
1⁄2 c The Well Dressed Olive Persian Lime EV Olive Oil 
1⁄3 c The Well Dressed Olive Cranberry Pear Balsamic Vinegar
2 tbsp fresh parsley, finely chopped
1 lime, finely zested 
1 tbsp lime juice
1 tsp sea salt
1⁄2 t black pepper, freshly ground

Bring 3 quarts of water to a boil, add 1 tbsp salt and edamame beans. Return to a boil and cook for 3 minutes. Stir in corn kernels and cook for an additional minute. Drain and rinse briefly with cold water. Add to a large bowl with remaining salad ingredients. Whisk together all vinaigrette ingredients until well blended. Pour over salad and toss to coat. Taste and correct for seasoning. Cover bowl with plastic wrap and chill for at least an hour.