Grilled Corn, Edamame, and Black-eyed Pea Salad Recipe

Name: Grilled Corn, Edamame, and Black-eyed Pea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears grilled corn; 1 pound edamame, cooked and shelled; 2 1/2 cups cooked black-eyed peas (if using canned, be sure to drain); 1 red onion, finely chopped; 4 stalks celery, finely chopped; 4 tablespoons melted butter or 2 tablespoons olive oil; 1 1/2 cups balsamic vinaigrette, or as needed; 2 cloves garlic, minced; Kosher salt and freshly ground black pepper; 1 large head red leaf lettuce, torn into bite size pieces; 1 (12-ounce) bag baby spinach; Sliced plum tomatoes, for garnish

Servings: persons

4 ears grilled corn
1 pound edamame, cooked and shelled
2 1/2 cups cooked black-eyed peas (if using canned, be sure to drain)
1 red onion, finely chopped
4 stalks celery, finely chopped
4 tablespoons melted butter or 2 tablespoons olive oil
1 1/2 cups balsamic vinaigrette, or as needed
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 large head red leaf lettuce, torn into bite size pieces
1 (12-ounce) bag baby spinach
Sliced plum tomatoes, for garnish

1
Cut corn kernels off cob and place kernels in a large mixing bowl.
2
Add edamame, black-eyed peas, red onion, celery, and butter or oil.
3
Toss until combined.
4
Add balsamic vinaigrette and minced garlic, mix well.
5
Add salt and pepper, to taste.
6
Refrigerate until ready to serve.
7
Mix red leaf lettuce with baby spinach and line a serving bowl or platter with lettuce and spoon salad over the bed of lettuce.
8
Arrange sliced plum tomatoes around the edge of the dish, if desired, and serve.

369

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 12 ingredients. The key ingredients include: 4 ears grilled corn, 1 pound edamame, cooked and shelled, 2 1/2 cups cooked black-eyed peas (if using canned, be sure to drain), 1 red onion, finely chopped, and more.

Yes, Grilled Corn, Edamame, and Black-eyed Pea 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.

Grilled Corn, Edamame, and Black-eyed Pea Salad

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