Grilled Corn and Edamame Succotash Salad
Description
Grilled corn, bell pepper, onion, jalapeño, and edamame are tossed in a simple vinaigrette that makes a delightful succotash salad recipe for summer.
Ingredients
•
5 ears corn, shucked
•
1 red bell pepper, stemmed and seeded
•
1/2 yellow onion, peeled
•
1 jalapeno pepper
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3 tablespoons olive oil, divided
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salt and ground black pepper to taste
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1 cup frozen shelled edamame (green soybeans)
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1 tablespoon white wine vinegar
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2 tablespoons chopped fresh basil, or to taste
Directions
1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2
Place corn, bell pepper, onion, and jalapeño on a baking sheet; drizzle with 2 tablespoons olive oil and season with salt and black pepper. Rub to evenly coat.
3
Cook vegetables on the preheated grill until tender and dark marks appear, 10 to 15 minutes, flipping several times. Set aside to cool.
4
Bring a medium pot of water to a boil. Add edamame; cook until tender, 10 to 15 minutes. Drain and cool.
5
Whisk remaining 1 tablespoon olive oil and vinegar together in a small bowl until combined; set aside.
6
Dice bell pepper, onion, and jalapeño; cut kernels off cobs. Combine vegetables in a serving dish; add edamame. Toss salad with vinaigrette; season with basil, salt, and black pepper.