Cook the edamame according to the package instructions, usually boiling in salted water for about 3-5 minutes until tender. Drain and rinse under cold water.

Prepare corn by slicing kernels off the cob if fresh, or by steaming frozen corn for about 5 minutes until warmed through.

Finely chop the red bell pepper and red onion, and slice the green onions. Combine all vegetables in a mixing bowl.

Gently stir together the edamame, corn, and vegetables until evenly distributed.

In a mason jar, combine lime juice, avocado oil, red apple vinegar, cilantro, honey, salt, black pepper, and cumin. Seal and shake well.

Pour the dressing over the salad mixture and toss gently until well combined.

Chill the salad for 15-20 minutes before serving. Garnish with reserved cilantro leaves if desired.