1. Bring water to boil in medium saucepan on high heat. Add edamame; cook 4 minutes or until edamame are bright green and tender. Drain and rinse under cold water.
2. For the dressing, mix the olive oil, lemon juice, salt and pepper in large bowl until well blended. Add edamame, corn, red bell pepper, tomatoes and cilantro; toss well to coat. Cover.
3. Refrigerate at least 1 hour to blend flavors. Toss before serving.
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 7 (37%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1423.9mg||49 %|
|Potassium 162.1mg||4 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 2g|
|Protein 0.6g||1 %|
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Calories per serving: 19
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