grilled-corn-and-edamame-succotash-salad

Grilled Corn and Edamame Succotash Salad

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  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
klenke
Recipe by  klenke

“Delicious salad that is light and lovely.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Place corn, onion, red bell pepper, and jalapeno pepper on a baking sheet. Drizzle vegetables with 2 tablespoons olive oil; season with salt and pepper. Rub to evenly coat.
  3. Transfer vegetables to grill and cook, turning several times, until vegetables are tender and dark marks appear, 10 to 15 minutes. Set aside to cool.
  4. Bring a pot of water to a boil; cook edamame in the boiling water until tender, 10 to 15 minutes. Drain and cool.
  5. Whisk 1 tablespoon olive oil and vinegar together in a bowl.
  6. Dice red bell pepper, jalapeno pepper, and onion. Cut corn off the cob. Combine vegetables in a serving dish; add edamame. Toss vegetables and edamame with oil-vinegar mixture. Season with salt, pepper, and basil.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 151 cal
  • 8%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 16.6 g
  • 5%
  • Protein
  • 6.3 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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Summery Corn Salad

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