Edamame, Corn & Tomato Salad

This was a fresh, yummy salad that I just had at a church activity.  It was so tasty and gourmet-ish. :)

3/4 c frozen corn
1 1/2 c frozen shelled edamame
12 halved cherry tomatoes
1 lg pitted, peeled, and cubed avocado
2 T fresh lime juice
salt and pepper
1 T canola oil
8 dark outer leaves romaine lettuce
2 T chopped fresh cilantro

1. Cook the corn and edamame.  Bring a saucepan of water to a boil and have ready a  bowl of ice water.  Add the corn and edamame and cook for 3 min.  Using a slotted spoon, transfer to the bowl of ice water.  Drain the corn and edamame, place in a large bowl and add the tomatoes amd avocado.

2 Assemble the salad.  In a small bowl, whisk together the lime juice, 1 t salt, and 1/8 t pepper.  Slowly whisk in the oil.  Pour the dressing over the salad and gently toss to combine.  Arrance the lettuce leaves on a serving platter spoon the salad onto the leaves. Garnish with cilantro and serve.