-3 tablespoons fresh lime juice
-2 tablespoons extra virgin olive oil
-2 tablespoons canola oil
-1 small garlic clove, pressed
-1/2 teaspoon agave nectar
-2 cobs of corn, cooked, cooled, and corn cut from cob (about 2 cups)
-1 cup edamame, cooked and cooled
-1 15-ounce can black beans, rinsed and drained well
-1/2 cup red onion, diced
-1/2 cup fresh cilantro, chopped
-Add the corn, edamame, black beans, onion, and cilantro to a medium/large bowl.
-Pour dressing over the mixture and gently toss.
-Refrigerate for at least one hour, up to overnight, to allow flavors to blend.