Edamame and Corn Salad with Garlic Vinaigrette

Name: Edamame and Corn Salad with Garlic Vinaigrette
Yield: 6
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

Freshly grilled corn and edamame combine in a crisp salad that bursts with summer flavor.

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.