Corn Salad

Colorful Corn Salad

Estee Kafra

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

Type: Parve Prep Time: 30 minutes Level: Not mentioned


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


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.