Recipe: Roasted Edamame and Corn Salad

INGREDIENTS & DIRECTIONS
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(Roast edamame and corn by coating in olive oil and cooking for 15 minutes in a 425 degree oven)

1 cup roasted edamame beans 

½ cup roasted corn

½ cup red pepper, chopped

3 cups of arugula

¼ cup pumpkin seeds

½ cup green onion, chopped

¼ cup cilantro

Dressing

1/4 cup fresh lemon juice

½ tbsp Dijon mustard

1 tbsp olive oil

salt and pepper to taste

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Labels: Sustenance