Delicious salad that is light and lovely.
Ingredients
- 5 ears corn, shucked
- ½ yellow onion, peeled
- 1 red 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
Directions
Step 1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 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.
Step 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.
Step 4
Bring a pot of water to a boil; cook edamame in the boiling water until tender, 10 to 15 minutes. Drain and cool.
Step 5
Whisk 1 tablespoon olive oil and vinegar together in a bowl.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 104 | |
% Daily Value * | |
Total Fat6g | 7% |
Saturated Fat1g | 4% |
Sodium10mg | 0% |
Total Carbohydrate13g | 5% |
Dietary Fiber2g | 8% |
Total Sugars3g | |
Protein2g | |
Vitamin C25mg | 124% |
Calcium7mg | 1% |
Iron1mg | 3% |
Potassium210mg | 4% |
*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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source by allrecipe
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