Summer Bean Salad

Salad

• 2 ears of sweet corn, kernels cut off (1¼ cup)
• 12-oz. package frozen edamame beans, thawed
• 14-oz. can garbanzo beans, drained and rinsed
• ½ cup dried cranberries
• 1 orange bell pepper, chopped
• 3 scallions, chopped

Vinaigrette

• ½ cup Gustare Persian Lime Extra Virgin Olive Oil

• ⅓ cup Cucumber Melon Balsamic Vinegar

• 2 tbsp. fresh parsley, minced
• 1 clove garlic, pressed
• Zest of 1 lime and 1 tbsp. juice
• 1 tsp. sea salt
• ½ tsp. black pepper, freshly ground