Cook the edamame according to package instructions. If using pods, boil in salted water for 3-5 minutes, then drain and cool.

In a skillet, steam or sauté the corn over medium heat for 4-6 minutes until tender and golden. Let it cool.

Chop the red bell pepper, red onion, and green onion into bite-sized pieces. Place in a large mixing bowl.

Whisk together lime juice, avocado oil, red apple vinegar, cilantro, honey, sea salt, black pepper, and optional cumin in a mason jar until emulsified.

Add the cooked edamame and corn to the bowl with vegetables. Toss gently to combine.

Pour the dressing over the salad and toss to coat evenly.

Chill in the refrigerator for 30 minutes before serving, optionally garnishing with extra cilantro.