Bring a medium pan of water to the boil over a high heat. Add the edamame beans and cook for 4 minutes or until they turn bright green and are tender. Drain and rinse under cold water.
For the Oregano Vinaigrette, mix all the ingredients in a large bowl until well blended. Add the edamame beans, sweetcorn, red pepper, spring onions and Parsley, toss well to coat.
Cover and refrigerate for at least 1 hour to allow the flavours to infuse. Toss before serving.