In a large bowl, combine the Red Wine Vinegar (3 tablespoon), Olive Oil (2 tablespoon), Fresh Cilantro (1/3 cup), Lime (2), Granulated Sugar (1 teaspoon), Coarse Salt (1 teaspoon) and Garlic (2 clove). Set aside.
Bring a large saucepan of lightly salted water to a boil. Add the Shelled Edamame (12 ounce) and boil for 3 minutes.
Add Frozen Corn (2 cup) to the boiling water and continue cooking for 1 minute.
Drain well and pour into the bowl with the dressing. Gently mix in the Cherry Tomato (1 pint) and Scallion (1 bunch).
Cover and refrigerate for 2 hours before serving. Enjoy!