Makes about 8 servings

• 12 ounces shelled edamame (green soy beans), cooked until crisp-tender
• 1 1/2 cups fresh or frozen corn kernels (about 3 ears)
• 1/2 red onion, finely diced (about 1/2 cup)
• 1 red bell pepper, seeded and chopped
• 2 medium tomatoes, cored, seeds removed and chopped (about 2 cups)
• 1/4 cup sliced fresh basil
• 1 clove garlic, minced
• 2 tablespoons fresh chopped thyme
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

In a bowl mix together the edamame, corn, red onion, red pepper, tomatoes, basil and thyme. Stir in the vinegar, olive oil, salt, and pepper.