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Colorful Corn Salad

Fresh flavors of summer and bright colors make this salad a real testimony to the season.

Estee Kafra

Corn Salad
Picture Credit: Kosher.com

Prep Time30 Minutes
TypeParve

Salad

24-ounce bag frozen corn

12-ounce bag frozen edamame beans

1 can  Gefen Hearts of Palm, finely diced

1 red bell pepper, finely diced

5 small pickles, finely diced

Dressing

4 cubes Dorot Frozen Dill or 1/2 cup fresh dill, finely chopped

4 tablespoons Gefen Mayonnaise

1 tablespoon pickle juice

1/2 teaspoon freshly ground Gefen Black Pepper

salt, to taste

a few shakes of cayenne pepper (optional)

Prepare the Corn Salad

Bring a large pot of water to boil.

Lower heat and add the corn and edamame beans and cook for five minutes.

Strain and set aside to cool.

Add the remaining ingredients and mix well.

Mix all the ingredients for the dressing and add to the salad. 

From Kosher.com






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