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.