Edamame, Rice and Corn Salad

This delicious salad was introduced to me by my cooking friend, Kristen Morefield.  She is a friend that is a delight to have around.  We sometimes get together for lunch or breakfast and share our leftovers and talk about all the yummy food we have been eating/making or hope to eat/make.  This salad has become a common appearance on our table.  It's fast, it's light, it's delicious!  You can also find all the ingredients at Trader Joes, which makes it easy to stock up on ingredients and pull out for a quick meal. Enjoy! I'll thank Kristen for you. :)  

Edamame, Rice & Corn Salad

Salad:

1 bag (12 oz) frozen shelled edamame

1 bag (16 oz) frozen corn or 4 corn on the cob, cooked, and kernels removed

2 1/2 cups cooked brown rice or 1 bag frozen cooked brown rice (about 2 1/2 cups)

4 oz sliced almonds

3/4 cup small diced celery

4 scallions, chopped

1 cup dried cranberries

Dressing:

6 Tblsp canola oil

3 Tblsp rice vinegar (not seasoned)

1-2 Tblsp lemon juice

Bunch of fresh basil, chopped (about 15-20 leaves)

salt & pepper to taste

Thaw edamame and corn for 30 minutes (and rice if using frozen rice) on counter top.  Mix all salad ingredients in medium bowl.  Mix all dressing ingredients in container and shake.  Pour dressing over salad ingredients and stir.  Add more salt & pepper to taste.  Serve room temp or chilled.

Serves 4-5