Roasted Corn and Edamame Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup chopped red onion
- 1/2 cup shelled edamame
- 1 tablespoon light mayonnaise
- 2 ears fresh corn, unhusked, or 1 1/4 cups cooked corn kernels
- 1/4 cup small-diced red bell pepper
- 1 tablespoon finely chopped fresh cilantro
- 1 1/2 teaspoons finely chopped or grated ginger
Preparation 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. Nutritional analysis per serving: 97 calories, 2.9 g fat (0.4 saturated), 16.6 g carbs, 2.4 g fiber, 3.8 g protein Nutritional analysis provided by Self
Preparation 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. Nutritional analysis per serving: 97 calories, 2.9 g fat (0.4 saturated), 16.6 g carbs, 2.4 g fiber, 3.8 g protein Nutritional analysis provided by Self
