Corn, Black Bean and Edamame Salad

Ingredients for Salad
1 can of black beans, rinsed
8 oz frozen, shelled edamame
3/4 cup frozen corn kernels(I like Giant brand, super sweet white corn)
1/2 cup of raw almonds, chopped or sliced
1/2 orange sweet bell pepper, chopped finely
2 scallions, sliced
1 tsp salt

Ingredients for Dressing
2 oz Red Wine Vinegar
1/2 tsp salt
1/4 tsp black pepper
1 tsp dried shallots or one chopped fresh shallot
1/2 tsp sugar
1 tsp Mural of Flavor spice from Penzeys Spices (These spices can be mail ordered or bought from the Penzeys Spices stores.)
1 tsp Dijon mustard
3-4 oz Extra Virgin Olive Oil

Directions:

Add enough water to a saucepan to cover edamame and toss in a tsp of salt. Heat until the water is boiling. Add edamame and lower heat. Boil for 5-7 minutes, according to package directions. Drain when done and allow to cool.
Meanwhile, to a large bowl add all of the other salad ingredients and mix well. Add edamame to salad and mix in.

In a small bowll, add all of the ingredients except the oil. Whisk these ingredients well, and then slowly whisk in the oil. Pour the dressing over the salad and mix well. Serve immediately or chill and serve cold later.