flama llama peruvian chopped salad

Ingredients

• 2 ears corn
• 5 ounces frozen edamame beans, cooked
• 1/4 cup radishes, cut into 1/4 inch dice
• 1/4 cup red onion, diced
• 1/2 cup tomatoes, seeded & diced
• 1/4 cup black olives, sliced
• 1/2 cup queso fresco, crumbled (can use feta)
• 1 tablespoon fresh mint, chopped
• 1 tablespoon fresh cilantro, chopped
• DRESSING:
• 2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons red wine vinegar or champagne vinegar
• 1/2 - lemon, juiced
• kosher salt, to taste
• freshly ground black pepper, to taste
• GARNISH:
• fresh mint, chopped
• 1 radish, thinly sliced into rounds
• fresh cilantro, minced