Edamame Summer Salad

In a large bowl, combine the Red Wine Vinegar (3 Tbsp) , Olive Oil (2 Tbsp) , Fresh Cilantro (1/3 cup) , Limes (2) , Granulated Sugar (1 tsp) , Coarse Salt (1 tsp) and Garlic (2 cloves) . Set aside.

Bring a large saucepan of lightly salted water to a boil. Add the Shelled Edamame (2 cups) and boil for 3 minutes.

Add Frozen Corn (2 cups) 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 Tomatoes (2 cups) and Scallions (1 bunch) .