Iowa-Style Edamame Cucumber Dill Salad

Tara Fitzpatrick

YIELD: 6 to 8 servings

4 oz. prepared Cucumber Dill Mayonnaise
1 Tbsp. white or rice vinegar
1 tsp. sugar
1 small red onion, finely chopped
1 large cucumber, peeled, seeded and cut into ¼-inch slices
1 cup Edamame, shelled and cooked

In a medium bowl, combine mayonnaise, vinegar and sugar. Stir in chopped onion, cucumber slices and edamame. Chill until ready to serve.

Recipe: David Jensen, corporate chef, Iowa Health Systems, Des Moines, IA. Photo: The Soyfoods Council