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Parve
Easy
30 Minutes
Diets 
Fresh flavors of summer and bright colors make this salad a real testimony to the season. I like to use fresh corn cut off of a cob, but I offer a less time consuming option below. I like frozen above canned because I think it the taste is closer to the corn on the cob
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 Haddar Cucumbers in Brine or other small pickles, finely diced
4 cubes Dorot Gardens 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)
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.
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