BCL - Grilled Corn and Edamame Succotash Salad Good Recipes

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Grilled Corn and Edamame Succotash Salad

"Delicious salad this is light and lovely."

Ingredients :

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

Instructions :

Prep : 10M	Cook : 8M	Ready in : 30M

Preheat an outside grill for medium-high heat and lightly oil the grate.
Place corn, onion, pink 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.
Transfer vegetables to grill and prepare dinner, turning numerous instances, till veggies are tender and dark marks appear, 10 to fifteen minutes. Set aside to chill.
Bring a pot of water to a boil; cook dinner edamame inside the boiling water till soft, 10 to 15 mins. Drain and funky.
Whisk 1 tablespoon olive oil and vinegar collectively in a bowl.
Dice purple bell pepper, jalapeno pepper, and onion. Cut corn off the cob. Combine veggies in a serving dish; add edamame. Toss greens and edamame with oil-vinegar mixture. Season with salt, pepper, and basil.

Notes :

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