Edamame Corn Salad with Smoky Garlic Vinaigrette

To make vinaigrette, combine vinegar, brown sugar, cumin and onion powder in a small saucepan over medium-low heat. Simmer until sugar is dissolved. Remove from heat and set aside to cool. Whisk in olive oil and garlic. Season to taste with salt and pepper.

Toss together edamame, corn, jicama, red bell pepper and green onions. Stir in vinaigrette. Cover and refrigerate for up to 12 hours. Serve chilled or at room temperature. Before serving, toss in parsley. Season to taste with salt and pepper.