Edamame and Corn Salad with Garlic Vinaigrette

Combine freshly grilled corn, jicama, red bell pepper, green onion and edamame in a crisp salad that bursts with the fresh flavors of summer. A vinaigrette made with apple cider vinegar, brown sugar, spices and seasoning adds bright, zesty flavor.

Makes 6 servings

Ingredients

  • ¼ cup apple cider vinegar
  • 1 tbsp packed brown sugar
  • ½ tsp onion powder
  • ½ tsp ground cumin
  • 1 tbsp garlic-flavored olive oil
  • 1 small clove garlic, minced
  • Salt and black pepper, to taste
  • 1 (10-ounce) package frozen shelled edamame, thawed and cooked according to package directions
  • 2 ears of corn, grilled and kernels cut from cob*
  • 1 ½ cups bite-size jicama sticks
  • 1 small red bell pepper, seeded and cut into bite-size sticks
  • 2 green onions, thinly sliced
  • ¼ cup fresh Italian parsley
  • Salt and pepper, to taste

Directions

For vinaigrette, in a small saucepan combine vinegar, brown sugar, onion powder and cumin. Heat over medium-low heat; simmer until sugar is dissolved. Remove from heat and set aside to cool. Whisk in olive oil and garlic. Season to taste with salt and pepper.

In a large bowl combine edamame, corn, jicama, red bell pepper and green onion. Drizzle with vinaigrette; toss until evenly coated. Cover and refrigerate up to 12 hours. Before serving, add parsley; toss to combine. Season to taste with salt and pepper.

*Note: Or substitute 1½ cups frozen super sweet corn, thawed.

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