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Edamame Salad with Black Bean and Corn

kept bylaerkin

2 cups frozen, shelled edamame
1 cup fresh corn or thawed frozen corn
1 cup organic black bean, cooked
1 cup cherry tomatoes, halves
4 Tablespoon olive oil
Juice of 1 lime
1/4 teaspoon cumin
1/8 teaspoon cayenne
1/4 cup fresh cilantro, chopped
Salt and pepper



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