Start by bringing a pot of water to a boil over medium-high heat. Once boiling, add the shelled edamame and cook for about 3-5 minutes, or until tender but still firm. Drain and rinse under cold water to stop the cooking process.

While the edamame cools, heat a separate skillet over medium heat. Add fresh or frozen corn and sauté for 4-6 minutes until tender and slightly caramelized.

In the meantime, chop the red bell pepper, red onion, and green onion into small pieces and transfer to a large mixing bowl.

In a mason jar or small bowl, combine lime juice, avocado oil, red apple cider vinegar, chopped cilantro, honey, sea salt, black pepper, and cumin. Shake or whisk until emulsified.

Once the edamame and corn have cooled, add them to the bowl with the diced vegetables and drizzle the dressing over the mixture. Toss everything together until well-coated.

Garnish with additional cilantro leaves if desired. For the freshest taste, chill the salad in the refrigerator for 15-30 minutes before serving.