1red bell pepper(thinly sliced to bite-sized pieces)
1small cucumber(halved lengthwise, seeded and thinly sliced)
1cupcooked and shelled edamame(can use frozen)
115-ounce can yellow corn, drained
2medium scallions(thinly sliced)
Combine all ingredients in a blender and process until completely smooth. Refrigerate until ready to serve.
Combine ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn’t get soggy.
Note: I like to toss in a little shredded red cabbage for color.