Corn and Edamame Salad
Ingredients
⅓ cup
Kowalski's Extra Virgin Olive Oil
¼ cup
Kowalski's Freshly Squeezed Lime Juice (from the Produce Department)
1 ½ tsp.
freshly ground Kowalski's Sea Salt
- freshly ground Kowalski's Black Peppercorns, to taste
¼ tsp.
cayenne pepper (or to taste)
4 cups
frozen sweet corn kernels, thawed
12 oz.
frozen shelled edamame, thawed
1 cup
matchstick-cut jicama strips
1 cup
matchstick-cut red bell pepper strips
½ cup
chopped onion
⅓ cup
finely chopped fresh cilantro
Directions
- In a small mixing bowl, whisk together first 5 ingredients (through cayenne); set aside.
- in a large salad or mixing bowl, combine remaining ingredients; drizzle with dressing and toss to coat.
- Serve immediately or refrigerate, covered, for up to 3 days.
Tasty Tip:
- When in season, use fresh sweet corn in this recipe rather than frozen.
