Edamame, Roasted Corn, And Poblano Chile Salad Recipe

Name: Edamame, Roasted Corn, And Poblano Chile Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large Poblano pepper; 2 cups fresh corn kernels; 2 cups frozen edamame beans, thawed; 2 cups chopped spinach; 1 1/2 cups chopped plum tomatoes; 1/2 cup julienne-cut peeled jicama; 1/4 cup chopped red onions; Dressing:; 2 tablespoons sugar; 2 tablespoons fresh lime juice; 1 tablespoon fish sauce; 1 teaspoon sesame oil; 2 tablespoons chopped fresh cilantro; 1/2 teaspoon grated ginger

Servings: persons

1 large Poblano pepper
2 cups fresh corn kernels
2 cups frozen edamame beans, thawed
2 cups chopped spinach
1 1/2 cups chopped plum tomatoes
1/2 cup julienne-cut peeled jicama
1/4 cup chopped red onions
Dressing:
2 tablespoons sugar
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 teaspoon sesame oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon grated ginger

1
Place pepper on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a heavy duty plastic zip top bag; seal, let stand 15 minutes. Peel and cut in half lengthwise. Discard seeds and chop.
2
Meanwhile, place corn kernels and edamame on baking sheet. Roast in 400 degree oven 5 minutes until slightly browned. Remove from oven and let cool slightly.
3
In a large salad bowl, combine roasted peppers, corn, edamame, chopped spinach, tomatoes, jicama, and onions.
4
In small bowl, combine sugar and remaining 5 dressing ingredients. Drizzle over salad and toss to coat. Cover and chill.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large Poblano pepper, 2 cups fresh corn kernels, 2 cups frozen edamame beans, thawed, 2 cups chopped spinach, and more.

Yes, Edamame, Roasted Corn, And Poblano Chile Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Edamame, Roasted Corn, And Poblano Chile Salad

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