Cook the edamame according to the package instructions, about 5 minutes if using frozen. Drain and rinse under cold water.

Heat a pan over medium heat and sauté or steam the corn for about 3-4 minutes until bright and tender.

Chop the red bell pepper and red onion, and slice the green onions. Combine these in a large bowl with edamame and corn.

In a mason jar, mix lime juice, avocado oil, red apple vinegar, chopped cilantro, honey, salt, and pepper. Shake well until smooth.

Pour the dressing over the salad mixture and toss gently to combine.

Chill in the refrigerator for about 30 minutes before serving. Garnish with extra cilantro or green onions.