TOOLS and EQUIPMENT:

Colander

Cutting Board

Knife

Mixing Bowls

Whisk

Measuring Cups and Spoons

YIELD:  6-8  Servings

INGREDIENTS

1 can of Corn

4 Radishes, trimmed and diced

1/2 medium Cucumber, diced

1 small-medium Jicama, peeled and diced

2 cups of shelled Edamame

1/2 medium Red Onion, diced

4 tbsp Extra Virgin Olive Oil

3 tbsp Apple Cider Vinegar

1/4 tsp Tumeric

1/4 tsp Garlic Powder

1/2 tsp Mustard Seed (optional)

Salt and Pepper to taste

DIRECTIONS

Add all diced veggies into a large mixing bowl. 

Whisk the olive oil, vinegar, tumeric, garlic powder, mustard seed, salt, and pepper in another mixing bowl.

Pour the dressing onto the salad and toss.

Enjoy as a side or on top of greens and grain!