Edamame Bean Salad with The LONGEST NAME EVER!

Edamame, Black Bean, Corn, & Tomato Salad 

with Avocado, Onion, and Lime-Cilantro Dressing

Serves 6-8 as a side dish, 4-6 as a main dish

1 cup edamame, shelled, boiled until just tender, then rinsed under cold water and drained 
(I used the steam in bag ones from Costco - giant box in the freezer section - one bag, 300g, steam them as per the box and shell them)

1 can black beans, rinsed and drained

1 1/2 - 2 cups corn kernels, canned or frozen, if frozen boiled until tender and rinsed under cold water and drained 

(I used two fresh ears and cut the kernels off, steamed lightly in the microwave, maybe 2 minutes)

1 cup diced tomatoes, FRESH 

(I used Roma tomatoes 'cuz that's what I had)

Diced jalapenos or roasted green chilis 

(optional, but you KNOW I chose the jalapenos, pickled this time, but you could definitely use fresh...be careful, wash your hands well after chopping)

Dressing:
Toss it all into the bowl...with the veggies...don't dirty more dishes than you need to!

One half avocado, chopped 

(okay....important tip from yours truly: if you are making this to eat later, don't add the avocado until just before you eat)
1/3 cup chopped fresh cilantro -- FRESH IS BEST!

2 TBSP minced red onion
1 tsp ground cumin
3 TBSP fresh lime juice (about 1.5 limes give or take....FRESH...clearly you should know better than to ask by now)
2 TBSP olive oil (buy yourself some good olive oil already...sheesh)
Salt and pepper to taste....TASTE IT before you add more! And get that shaker off the table, you don't need to season again.

Serve at room temperature (best) or chill for later (also delicious).

If you really want, you can have some tortilla chips on the side.