Edamame Corn Salad with Smoky Garlic Vinaigrette


Edamame Corn Salad with Smoky Garlic Vinaigrette

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Servings and Ingredients

Serves 6
¼ c. Hy-Vee apple cider vinegar
1 tbsp. packed Hy-Vee brown sugar
½ tsp. cumin
½ tsp. That's Smart onion powder
1 tbsp. Hy-Vee Select garlic-flavored olive oil
1 small clove garlic, finely chopped
Hy-Vee salt and Hy-Vee black pepper, to taste
1 (10 oz) pkg frozen shelled edamame, thawed and cooked according to package directions
1 ½ c. Hy-Vee Select frozen super sweet corn, thawed
1 ½ c. julienne-cut, peeled jicama
1 small red bell pepper, seeded and chopped
2 green onions, green and white parts chopped
¼ c. chopped fresh parsley


  1. To make vinaigrette, combine vinegar, brown sugar, cumin and onion powder in a small saucepan 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.
  2. Toss together edamame, corn, jicama, red bell pepper and green onions. Stir in vinaigrette. Cover and refrigerate for up to 12 hours. Serve chilled or at room temperature. Before serving, toss in parsley. Season to taste with salt and pepper.

Nutrition facts


140 Calories per serving

Amounts Per Serving

  • Total Fat: 6g
  • Cholesterol: 0mg
  • Sodium: 15mg
  • Total Carbohydrates: 17g
  • Protein: 7g

Daily Values

Vitamin A 15%
Vitamin C 60%
Iron 10%
Calcium 8%

Recipe Source:

Hy-Vee Seasons Healthy Living Recipes Cookbook.