Corn Salad with Lemon, Lime and Honey Vinaigrette

Here’s a nice side dish to pair with just about anything. It’s also great served with tortilla, pita or corn chips. I just made a very light dressing so I can taste all the different flavors going on, but you may want to use a different dressing. Also, feel free to sub cilantro for the parsley.

Ingredients:

Salad:

2 ½ corn kernels cooked and cooled (or use frozen corn that is thawed)
3 green onions, chopped (about 1/3 cup)
½ cup chopped red bell pepper
½ cup chopped poblano pepper
1cup shelled edamame, cooked and cooled
2 Tablespoons fresh parsley, chopped
1/3 cup mild cheese (like Queso Fresco, Monterey Jack or Muenster) finely diced or crumbled
3 slices bacon, cooked and crumbled

Dressing:
Juice of ½ lemon
Juice of ½ lime
¼ cup canola oil
2 Tablespoons honey or agave syrup
Pinch of salt
Pinch of pepper

Directions: Toss the corn, green onions, peppers, edamame, and parsley together in a bowl. Add the dressing and stir again.  Chill for at least one hour and then add the cheese and crumbled bacon. Ready to serve!!!