Grilled Corn and Edamame Succotash Salad

Grilled Corn and Edamame Succotash Salad

klenke

"Delicious salad that is light and lovely."
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Ingredients

30 m servings 151 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

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My family really likes edamame and corn. This is a really good I summer dip. I might add more jalapeño pepper next time. Plus I added a bit of garlic powder. We really enjoyed it. Served it...

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