Grilled Corn and Edamame Succotash Salad

Grilled corn, bell pepper, onion, jalapeño, and edamame are tossed in a simple vinaigrette that makes a delightful succotash salad for summer nights.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 104 Calories

Ingredients

• salt and ground black pepper to taste
• 1 tablespoon white wine vinegar
• 3 tablespoons olive oil, divided
• 2 tablespoons chopped fresh basil, or to taste
• 1 jalapeno pepper
• 5 ears corn, shucked
• 1 cup frozen shelled edamame (green soybeans)
• 1 red bell pepper, stemmed and seeded
• 0.5 yellow onion, peeled

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Place corn, onion, red bell pepper, and jalapeño pepper onto a baking sheet. Drizzle vegetables with 2 tablespoons olive oil; season with salt and pepper. Rub to evenly coat.

Step 3

Cook vegetables on the preheated grill, turning several times, until tender and dark marks appear, 10 to 15 minutes. Set aside to cool.

Step 4

Bring a medium pot of water to a boil. Cook edamame in boiling water until tender, 10 to 15 minutes. Drain and cool.

Step 5

Whisk together remaining 1 tablespoon olive oil and vinegar in a small bowl until combined. Set aside.

Step 6

Dice red bell pepper, jalapeño 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.