Ingredients

• 3 tablespoons fresh lime juice
• 2 tablespoons extra virgin olive oil
• 2 tablespoons canola oil
• 1 small garlic clove, pressed
• ½ teaspoon agave nectar (or sugar)
• 2 cobs of corn, cooked, cooled, and corn cut from cob (about 2 cups)
• 1 cup edamame, cooked and cooled
• 1 15-ounce can black beans, rinsed and drained well
• ½ cup red onion, diced
• ½ cup fresh cilantro

Procedure

In a small bowl, combine the lime juice, oils, garlic, and agave or sugar. Whisk together and set aside.

Add the corn, edamame, black beans, onion, and cilantro to a medium/large bowl.

Pour dressing over the mixture and gently toss.

Refrigerate for at least one hour, up to overnight, to allow flavors to blend.