Makes 6 servings
- 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
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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