Asian Corn & Edamame Salad

Last week I was looking for a quick and easy salad that could be made ahead for our church potluck on Sunday.  Since I needed to prepare the salad on Friday afternoon (we were gone all day Saturday), I wanted something that would keep well in the refrigerator.  This salad, which I found in a back issue of Country Woman magazine, filled the bill perfectly: Asian Corn and Edamame Salad.  I changed the name a bit; in the magazine it was called Asian Corn Succotash, and to me succotash is a side dish served hot with cream or butter, not a side salad served cold.

My granddaughters (10 and 12) actually chopped the red peppers for this, made the dressing,  and put the salad together.  It was very easy to make.  I used canned whole kernel corn -- the crisp and sweet variety in the store brand, which I find to be excellent (it does not contain sugar;  it's just the name of the corn variety) -- and I also used the steam-in-bag frozen edamame (also the store brand) which made it even easier.  I skipped the red onion and just added a bit of dried minced onion to the dressing.

The salad turned out delicious and it was very pretty and unusual.  I will definitely make this again!