Succotash Salad Featuring Grilled Corn and Edamame

Ingredients 0/9

Step 1

Heat your grill to medium-high and give the grates a quick brush with oil to keep things from sticking. While the grill is warming up, toss the corn, onion, red bell pepper, and jalapeno on a baking sheet. Drizzle them with a couple of tablespoons of olive oil and sprinkle with salt and pepper, then use your hands to make sure everything’s nicely coated.

Step 2

Pop the veggies on the grill and cook them for about 10 to 15 minutes, turning occasionally until they’re tender and have some nice char marks. Once they’re done, set them aside to cool down a bit.

Step 3

Meanwhile, bring a pot of water to a boil and cook the edamame until tender, which usually takes around 10 to 15 minutes. Drain them and let them cool as well.

Step 4

In a small bowl, whisk together a tablespoon of olive oil with some vinegar to make a simple dressing. Once the grilled veggies have cooled, cut the corn off the cob and dice the red bell pepper, jalapeno, and onion into bite-sized pieces.

Step 5

Combine all the veggies and edamame in a big bowl, then drizzle the dressing over everything. Give it a good toss to mix, and finish with a sprinkle of salt, pepper, and some fresh basil for a burst of flavor.