Grilled Corn And Edamame Succotash Salad

1. 1

   Preheat an outdoor grill for medium-high heat and lightly oil the grate.

2. 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. 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. 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. 5

   Whisk 1 tablespoon olive oil and vinegar together in a bowl.

6. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.