How to make Corn and Edamame Salad recipe - Since many kids already like corn, we put it in this dish with other veggies they may be reluctant to try solo.
Makes: about 6 cups
Ingredients:
3 ears corn on the cob
2 tablespoons plus 1 teaspoon olive oil, divided
1½ cups frozen shelled edamame, cooked and drained
1 tomato, seeded and chopped
½ slivered green sweet pepper, or your favorite color
2 tablespoons red-wine vinegar
1 clove garlic, minced Salt and pepper to taste
Method:
1 Husk corn and brush with 1 teaspoon 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.
Nutrition per cup: 127 calories; 5g protein; 7g fat (1g saturated fat); 13g carbohydrate; 3g fiber; 23mg calcium; 1mg iron; 59mg sodium.
kitchen tip:
If your family eats a lot of fresh corn, add a corn stripper to your kitchen tool kit. This gadget removes several rows with one stroke of your hand. It’s widely available at kitchen stores and online.
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| Corn and Edamame Salad |
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