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Edamame Corn Salad

A simple vegan side dish with edamame, charred corn, red peppers and onions in a light balsamic dressing.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 1 package 16 ounces frozen shelled edamame
  • 4 ears fresh corn cooked on the grill and kernels cut from cob (2 cups)
  • 1 medium red bell pepper coarsely chopped
  • 1/2 red onion thinly sliced (1/2 cup)
  • Balsamic too taste

Instructions

  1. Bring 2 quarts water to boil in medium saucepan on high heat.
  2. Add edamame; cook 4 minutes or until tender. Drain and rinse under cold water.
  3. Soak the corn and husks for 10 minutes.
  4. Place on an outdoor grill and cook for 10 - 12 minutes rotating a few times during cooking.
  5. After the corn cools, cut it off the cob.
  6. Put the edamame, corn, red bell pepper, red onion in a bowl.
  7. Drizzle a good quality balsamic on the veggies. Mix well.
  8. Serve and enjoy!