Corn and Edamame Salad (healthy too!)

Since it’s balls hot outside in Texas, I’m looking for things to make/eat that don’t require use of the oven. Here’s a salad I found in the August 2009 issue of Parents magazine!

Corn and Edamame Salad

3 ears corn

2 Tbsp. plus 1 tsp. olive oil, divided

1 1/2 cups frozen shelled edamame, cooked and drained

1 tomato, seeded and chopped

1/2 slivered green sweet pepper, or your favorite color

2 Tbsp. red-wine vinegar

1 clove garlic, minced

Salt and pepper to taste

1. Husk corn and brush with 1 tsp. oil. Grill on medium heat about 15 minutes, or until tender, turning occasionally to brown evenly. Remove and let cool.

2. Cut kernels from the corncobs into a large bowl. Add edamame, chopped tomato, and sweet pepper. In a small bowl, whisk together the remaining oil, vinegar, garlic, salt, and pepper. Stir dressing into corn mixture. Serve at room temperature or cover and chill for up to 3 days. Makes about 6 cups.

Nutrition per CUP: Cal 127, Prot 5g, Fat 7g, SatFat 1g, Carbs 13g, Fiber 3g, Calcium 23mg, Sodium 59mg


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