Corn and Edamame Salad

Corn and Edamame Salad

Serves 6


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 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
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  1. In a small mixing bowl, whisk together first 5 ingredients (through cayenne); set aside.
  2. in a large salad or mixing bowl, combine remaining ingredients; drizzle with dressing and toss to coat.
  3. 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.