12 oz fresh corn
1/4 cup olive oil-vinaigrette
1 tbsp. chopped fresh parsley
1 tsp. Dijon mustard
1 (8 oz pkg) refrigerated, shelled, cooked edamame
1/4 cup sliced green olives
1 red bell pepper, seeded, sliced thin

In a bowl, combine olive oil-vinaigrette, next 4 ingredients and corn kernels. Arrange salad on lettuce-lined platter, top with peppers.

Submitted by: Sherry Monfils