Grilled Corn Edamame Salad Recipes

GRILLED CORN, EDAMAME, AND BLACK-EYED PEA SALAD

Grilled Corn, Edamame, and Black-eyed Pea Salad image

Provided by Food Network

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

4 ears grilled corn
1 pound edamame, cooked and shelled
2 1/2 cups cooked black-eyed peas (if using canned, be sure to drain)
1 red onion, finely chopped
4 stalks celery, finely chopped
4 tablespoons melted butter or 2 tablespoons olive oil
1 1/2 cups balsamic vinaigrette, or as needed
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 large head red leaf lettuce, torn into bite size pieces
1 (12-ounce) bag baby spinach
Sliced plum tomatoes, for garnish

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

Roasted Corn and Edamame Salad image

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

Ingredients

2 ears fresh corn, unhusked, or 1 1/4 cups cooked corn kernels
1/2 cup shelled edamame
1/4 cup chopped red onion
1/4 cup small-diced red bell pepper
1 tablespoon finely chopped fresh cilantro
1 tablespoon light mayonnaise
1 tablespoon lemon juice
1 1/2 teaspoons finely chopped or grated ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

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.

EDAMAME AND CORN SALAD

Edamame and Corn Salad image

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

Ingredients

2 tomatoes, diced
1 cup shelled, cooked edamame
1 cup frozen sweet corn kernels, thawed
4 green onions, sliced
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh cilantro
2 cloves garlic, minced, or to taste
1 pinch coarse sea salt to taste

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 SALAD

Grilled Corn Salad image

"Our family and friends always rave over this dish at Sunday afternoon barbecues," confirms Patty Cook of West Palm Beach, Florida. "We usually grill the corn the night before. I especially like this recipe because it lets me share the cooking with my husband, Rich. We call him "King of the Grill'!"

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 5

Ingredients

1 bottle (16 ounces) fat-free Italian salad dressing
1 to 2 tablespoons minced fresh rosemary or 1 to 2 teaspoons dried rosemary, crushed
7 medium ears sweet corn, husks removed
7 plum tomatoes, sliced
7 cups torn fresh spinach

Steps:

In a large resealable plastic bag, combine the dressing and rosemary; add corn. Seal bag and turn to coat; remove corn from marinade. Seal bag and refrigerate marinade. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 15-18 minutes or until tender, turning occasionally. Return corn to the marinade; add tomatoes. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight., Drain corn and tomatoes, reserving marinade. Cut corn off the cob. Arrange spinach on salad plates; top with tomatoes and corn. Drizzle with reserved marinade.

Nutrition Facts : Calories 141 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 873mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

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