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Far East Edamame, Roasted Corn, and Poblano Chile

SUBMITTED BY: NAKANO®

"Chile peppers, corn, edamame, spinach, tomatoes and jicama are a fiesta of color and flavor in this main-dish or side salad."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 4.5 star rating.
Read Reviews (2)
READY IN  30 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 large poblano or pasilla chile
  • 2 cups fresh or frozen corn kernels or corn on the cob
  • 2 cups frozen shelled edamame (soybeans), thawed
  • 2 cups chopped spinach
  • 1 cup chopped plum tomatoes
  • 1 cup julienne-cut peeled jicama
  •  
  • Dressing:
  • 1 tablespoon sugar
  • 1/3 cup NAKANO® Seasoned Rice Vinegar - Pesto, Red Pepper or Roasted Garlic
  • 2 tablespoons sesame oil
  • 2 tablespoons chopped fresh cilantro

DIRECTIONS

  1. Place pepper on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a heavy-duty plastic zip top bag; seal, let stand 15 minutes. Peel pepper and cut in half lengthwise. Discard seeds and chop. Meanwhile, place corn kernels and edamame on baking sheet. Roast in 400 degree oven 5 minutes until slightly browned. Remove from oven and let cool slightly.
  2. In a large salad bowl, combine roasted peppers, corn, edamame, chopped spinach, tomatoes, and jicama. In small bowl, combine sugar and remaining 3 dressing ingredients. Drizzle over salad and toss to coat. Cover and chill. Add salt to taste.

FOOTNOTES

  • Suggestion
  • This is a delicious first course for 6 guests or a lovely main dish salad for 4.

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 24, 2008 by roocal
This was a wonderful dish, even with my substitutions. I didn't have jicama or tomatoes on... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2008 by KymInNM
I like the combination of veggies, but I didn't love the dressing. To be fair, I didn't roast... MORE


 
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Nutritional Information
Far East Edamame, Roasted Corn, and Poblano Chile

Servings Per Recipe: 6

Amount Per Serving

Calories: 254

  • Total Fat: 11.2g
  • Cholesterol: 0mg
  • Sodium: 249mg
  • Total Carbs: 29.6g
  •     Dietary Fiber: 6.4g
  • Protein: 13.7g

VIEW DETAILED NUTRITION

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