Cook the edamame by bringing a pot of water to a boil, adding frozen edamame, and cooking for 4-5 minutes. Drain and rinse under cold water.

Sauté the corn in a skillet over medium heat for 5-7 minutes until tender and slightly charred.

Chop the red bell pepper, red onion, and green onion, and combine with the cooked edamame and corn in a large bowl.

In a mason jar or bowl, mix lime juice, avocado oil, red apple vinegar, chopped cilantro, honey, sea salt, black pepper, and cumin. Whisk or shake until combined.

Drizzle the dressing over the salad mixture and toss gently until all ingredients are coated.

Let the salad chill in the refrigerator for 15-30 minutes before serving. Garnish with additional cilantro if desired.