Grilled Corn and Edamame Succotash Salad

Delicious salad that is light and lovely.

Step: 1

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

Step: 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.

Step: 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.

Step: 4

Bring a pot of water to a boil; cook edamame in the boiling water until tender, 10 to 15 minutes. Drain and cool.

Step: 5

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

Step: 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: 104 calories; protein 2.2g; carbohydrates 13g; fat 5.8g; sodium 9.9mg.

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