Edamame-Corn Salad with Garlic Vinaigrette

A crisp, refreshing salad featuring tender edamame, smoky grilled corn, and crunchy jicama tossed in a tangy garlic vinaigrette. Light yet satisfying, this salad brings vibrant color and texture to any table—ideal for barbecues, meal prep, or a wholesome side to grilled meats.

Recipe Information

Total Time:

Yield:

6 servings (½ cup each)

Ingredients

¼ cup apple cider vinegar

1 tablespoon packed brown sugar

½ teaspoon onion powder

½ teaspoon ground cumin

1 tablespoon 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

1½ 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

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 for up to 12 hours. Before serving, add parsley; toss to combine. Season to taste with salt and pepper.