Spicy Persian Mango Edamame Salad

Serves 2-4
Salad Preparation
3 cups frozen edamame, cooked according to package directions
2 corn ears, boiled for 20 mins and allowed to cool
½ cup chopped red onion
2 tablespoons olive oil
1 red bonnet chili pepper, diced
1 cup tomatoes, chopped
2 tablespoons fresh cilantro
1 mango, cubed
1 lime, juiced
2 tablespoons Ab-ghooreh (Persian Verjuice or Sour Grape Juice)
¾ teaspoon salt
¼ teaspoon pepper

Place cooked edamame in a medium sized bowl. Strip corn from the ears into edamame. There are many tutorials on the internet about how to do this but I just use a knife and cut lengthwise down on each cob to remove kernels. Add all remaining ingredients except olive oil. Whisk in olive oil with a fork until well mixed. Serve chilled.