
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
- 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.
- 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.
- Add edamame, tomatoes, and sweet pepper.
- 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.
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