Grilled corn and edamame salad

According to the experts at our sister site, BHG.com, edamame are the seeds of a special variety of soybean plant, different from the beans grown in most Midwest farm fields. They are soft and green with a nutty, buttery taste.

• READ MORE: Growing edamame

INGREDIENTS

• 3 ears corn
• 1 teaspoon olive oil
• 1-1/2 cups frozen shelled edamame, cooked and drained
• 1 tomato, seeded and chopped
• 1/2 cup chopped red and/or green sweet pepper
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

DIRECTIONS

1. Remove husks and silks from corn. Brush corn cobs with 1 teaspoon oil. Grill on the rack of an uncovered grill about 15 minutes, turning occasionally to brown evenly, or until tender.
2. Remove and cool. To cut kernels from cob, hold one corn cob at an angle in a large bowl and cut down the cob with a knife. Turn and continue until all kernels are removed. Repeat with remaining cobs.
3. Add edamame, tomatoes, and sweet pepper.
4. In a small bowl whisk together the 2 tablespoons oil, vinegar, garlic, salt, and pepper. Add to corn mixture and toss to combine. Serve at room temperature or cover and chill up to 3 days. Makes 18 servings.

Nutrition Facts (per serving): 127 cal., 7 g Fat, total (1 g sat. fat), 0 mg chol., 13 g carb., 59 mg sodium, 3 g fiber, 3 g sugar, 5 g pro.