INGREDIENTS
16 oz
frozen, shelled, edamame
1 1/4 cups
frozen corn
1 1/2 cups
cooked, cooled quinoa
2
green onions, sliced
1
red sweet bell pepper, diced
2 tbsp
minced fresh cilantro
2 tbsp
olive oil
1 1/2 tbsp
freshly squeezed lemon juice
1 1/2 tbsp
freshly squeezed lime juice
1/2 tsp
salt
1/2 tsp
chili powder
1/2 tsp
dried thyme
1/4 tsp
freshly ground black pepper
cayenne