Jicama, Edamame and Corn Salad
Using lesser known ingredients like jicama and edamame add variety as well as nutritional balance to a salad. Cool, crunchy jicama is low in calories and high in fiber and vitamin C. Bright green edamame (fresh green soybeans) supply protein and phytoestrogens, which help lower LDL cholesterol levels.
- Makes 6 servings (1/2 cup each)
1. For vinaigrette, in a small saucepan over medium-low heat combine vinegar, brown sugar, cumin and onion powder. Simmer until sugar is dissolved. Remove from heat and set aside to cool. When cool, whisk in olive oil and garlic. Season to taste with salt and pepper.
2. In a bowl, toss together edamame, corn, jicama, red bell pepper and green onions. Stir in vinaigrette. Cover and refrigerate up to 12 hours. Serve chilled or at room temperature. Before serving, sprinkle servings with parsley.