Grilled Corn and Edamame Succotash Salad Recipe - Allrecipes.com
Grilled Corn and Edamame Succotash Salad Recipe
  • READY IN 30 mins

Grilled Corn and Edamame Succotash Salad

Recipe by  

"Delicious salad that is light and lovely."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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Nutrition

  • Calories
  • 151 kcal
  • 8%
  • Carbohydrates
  • 16.6 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 63 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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