Corn Edamame Succotash
SERVINGS 5
Ingredients
- 2 tbsp olive oil
- 1/4 cup lemon juice
- 1 garlic clove minced
- 1/2 teaspoon salt & pepper
- 1/4 teaspoon black pepper
- 1.5 cups edamame shelled cooked
- 2 cups cherry tomatoes halved or quartered, if large
- 1 small red onion diced
- 2 medium bell pepper diced
- 2 tbsp rice wine vinegar
- 1.5 cup corn roasted
Instructions
- Preheat a gas or charcoal grill on high heat.
- Rub the corn with 1 teaspoon olive oil and grill until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.
- In a small bowl, whisk together the lemon juice, rice wine vinegar, garlic, salt, pepper and the remaining olive oil.
- In a large bowl, combine the corn, edamame, tomatoes, onions, bell peppers. Stir in the lemon vinaigrette. Taste and add more salt and pepper if necessary.
