Iowa-Style Edamame Cucumber Dill Salad

Iowa-Style Edamame Cucumber Dill Salad

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

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