EDAMAME AND CORN SALAD
A wonderful summer salad. Tastes especially good with fresh edamame.
Provided by Carla W
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Mix tomatoes, edamame, corn, green onions, lime juice, olive oil, cilantro, and garlic together in a bowl. Season with sea salt.
- Cover bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.
Nutrition Facts : Calories 90.8 calories, Carbohydrate 9.3 g, Fat 5.1 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 100.4 mg, Sugar 1.9 g
GRILLED CORN AND EDAMAME SUCCOTASH SALAD
Delicious salad that is light and lovely.
Provided by klenke
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place corn, onion, red bell pepper, and jalapeno pepper on a baking sheet. Drizzle vegetables with 2 tablespoons olive oil; season with salt and pepper. Rub to evenly coat.
- Transfer vegetables to grill and cook, turning several times, until vegetables are tender and dark marks appear, 10 to 15 minutes. Set aside to cool.
- Bring a pot of water to a boil; cook edamame in the boiling water until tender, 10 to 15 minutes. Drain and cool.
- Whisk 1 tablespoon olive oil and vinegar together in a bowl.
- Dice red bell pepper, jalapeno pepper, and onion. Cut corn off the cob. Combine vegetables in a serving dish; add edamame. Toss vegetables and edamame with oil-vinegar mixture. Season with salt, pepper, and basil.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 13 g, Fat 5.8 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 9.9 mg, Sugar 3.1 g
EDAMAME & GRILLED CORN SALAD
Fire up the grill for this Edamame & Grilled Corn Salad! Our Edamame & Grilled Corn Salad is a great side dish to bring to cookouts and parties.
Provided by My Food and Family
Categories Home
Time 20m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat grill to medium-high heat.
- Grill corn 8 to 10 min. or until tender and lightly browned, turning occasionally. Cool slightly.
- Meanwhile, combine next 5 ingredients in medium bowl. Mix mayo and cheese until blended. Add to edamame mixture; mix lightly.
- Cut kernels off corn cobs. Add to edamame mixture; mix lightly.
Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 4.3193 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
EDAMAME CORN CARROT SALAD
I came up with this easy salad while brainstorming light, protein-filled recipes. My vegetarian and vegan friends are especially big fans. -Maiah Miller, Monterey, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place edamame in a small saucepan; add water to cover. Bring to a boil; cook 4-5 minutes or until tender. Drain and place in a large bowl; cool slightly., Add carrots, corn, green onions and cilantro. Whisk together vinaigrette ingredients; toss with salad. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 111 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
SUMMER CORN & EDAMAME SUCCOTASH SALAD
A super simple summer salad with the sweet crunch of corn, juicy tomatoes, and the protein-punch of edamame.
Provided by Kare for Kitchen Treaty
Categories Salad
Time 16m
Number Of Ingredients 9
Steps:
- Set a large pot of water over high heat. Bring to a boil. Carefully add the corn cobs. Boil for three minutes. Remove with tongs and set aside to cool a bit. Add the edamame. Cook for three minutes. Drain and let cool for a bit.
- Cut the corn kernels off the cob (I set it on end and use a large, sharp chef's knife. Be careful!) Add them to the bowl along with the cooled edamame. Add the cherry tomatoes, onion, and basil.
- Drizzle in the olive oil and vinegar. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Toss well. Taste and add additional salt and pepper if desired. Serve immediately or refrigerate until ready to serve. Keeps well for 2-3 days in the refrigerator.
Nutrition Facts : ServingSize 1 cup, Calories 93 kcal, Sugar 4 g, Sodium 305 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 7 g, Fiber 1 g, Protein 1 g
GRILLED CORN & EDAMAME SALAD
This tasty salad is made with grilled corn on the cob and fresh basil-plus easy-to-cook edamame from the freezer. It's easy, delicious and different!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Soak corn in water 30 min.
- Heat grill to high heat. Remove husks and silk from corn. Grill corn, red pepper and onion slices 15 min., turning after 8 min. Cool 15 min.
- Cut corn kernels from cobs; place in large bowl. Remove and discard skin and seeds from pepper. Chop pepper and onion slices. Add to corn along with remaining ingredients; mix lightly.
Nutrition Facts : Calories 60, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
GRILLED CORN, EDAMAME, AND BLACK-EYED PEA SALAD
Provided by Food Network
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Cut corn kernels off cob and place kernels in a large mixing bowl. Add edamame, black-eyed peas, red onion, celery, and butter or oil. Toss until combined. Add balsamic vinaigrette and minced garlic, mix well. Add salt and pepper, to taste. Refrigerate until ready to serve.
- Mix red leaf lettuce with baby spinach and line a serving bowl or platter with lettuce and spoon salad over the bed of lettuce. Arrange sliced plum tomatoes around the edge of the dish, if desired, and serve.
ROASTED CORN AND EDAMAME SALAD
A late-summer side with lots of crunch, spice and herbs, this is great with anything grilled. Hugh Mangum, the New York chef of Texas lineage who started the Mighty Quinn's Barbeque chain, has brightened up the traditional Texas plate of meat, meat, meat and white bread with fresh sides like this one. It holds up well overnight, too.
Provided by Julia Moskin
Categories dinner, lunch, snack, salads and dressings, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Heat oven to 450 degrees. In a bowl, toss corn kernels and garlic cloves with the tablespoon of oil, chile powder, cumin and 2 teaspoons of salt. Spread in a sheet pan and roast 10 to 12 minutes, until fragrant and golden. Set aside to cool.
- In a pot of salted boiling water, cook the beans just until crisp-tender. Drain and set aside to cool.
- Make the dressing: Squeeze the roasted garlic flesh out of the papery skins into a blender. Add the honey, lime juice and zest, 1/2 cup oil, the cilantro roots and leaves, and salt and pepper. Blend until smooth. Taste and add more oil if the dressing is too tart.
- In a serving bowl, combine the corn, beans, bell peppers, jicama or cucumbers, scallions and cheese. Pour most of the dressing over this and toss well. Taste and add more dressing, and salt and pepper to taste. Sprinkle 1/4 cup cilantro leaves on top and serve.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED CORN AND EDAMAME SALAD
From Self.com. 6/17/2009: I finally got around to making this and we LOVED it! We don't have a grill, so I used Recipe #177558 by Chef #219942. It turned out great and was a wonderful compliment to the salmon I made for dinner. Hope you enjoy it as much as we did!
Provided by AnnieLynne
Categories Soy/Tofu
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak fresh corn in cold water about 30 minutes.
- Heat grill on high.
- Grill corn in husk, 10 to 15 minutes, turning once.
- Let cool.
- Remove husks.
- Cut corn from cob into a bowl; combine with remaining ingredients.
- Cover and chill in refrigerator until ready to serve.
Nutrition Facts : Calories 108.5, Fat 4, SaturatedFat 0.6, Cholesterol 1.3, Sodium 115.2, Carbohydrate 14.7, Fiber 3.1, Sugar 2.5, Protein 5.9
EDAMAME (SOYBEAN) & CORN SALAD
This is a recipe from our local newspaper. I have never made this recipe, but I wanted to try it soon and thought this is the *perfect* place to save it for use in the future! It sounds really good! Cook time reflects the chill time in this recipe.
Provided by Theresa P
Categories Soy/Tofu
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, combine vinegars, sugar, cumin, onion powder and garlic. Heat until sugar is dissolved. Remove from heat.
- Place edamame, corn and red pepper in a medium bowl.
- Pour vinegar mixture over vegetables. Stir to mix.
- Cover and chill 1 to 4 hours, stirring once.
- Just before serving stir in cilantro.
ROASTED CORN AND EDAMAME SALAD
Provided by Shawn Edelman
Categories Citrus Ginger Herb Onion Pepper Vegetable Side Freeze/Chill Corn Chill Healthy Self Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.
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