2 Green Onions, sliced
Sautee the onions, garlic, ginger until aromatic. Add the bell peppers and cook until tender. Add the corn and cook for 3 minutes. Add the edamame and set aside
For the dressing
1 Tbsp Sesame Oil
2 Tbsp Olive Oil
Mix all ingredients together and toss with the salad, season if necessary and refrigerate. Always better overnight.