Edamame Feta Salad

to 2 cups shelled and cooked edamame (I boil for about 5 minutes in the micro)

frozen or fresh corn (I use frozen and set it on top of the hot edamame in the bowl and it thaws in minutes)

cooked wheat berries (about 3/4 cup cooked quinoa or quick-cooking brown rice may be substituted to save time)

red pepper, seeded and diced small (yellow or orange peppers may be substituted)

bunch cilantro leaves with stems discarded, or to taste

heaping 1/2 cup crumbled feta, or more to taste (I used fat-free)

green onions, trimmed and sliced very thin (I use entire onion from white to green)

small/medium Roma or vine-ripened tomato diced small, optional

small/medium Hass avocado peeled, pitted, and diced, optional

salt, or to taste

black pepper, or to taste

generous pinch cayenne pepper (doesn’t make it spicy, makes it not bland)

lemon juice

lime juice

olive oil