Recipe: Roasted Corn and Edamame Salad

• By
• Caren McSherry

Image by Flickr/hockeycrew
Fresh grilled corn cobs give this corn and edamame salad a nice roasted flavour

Enjoy the flavours of fall with this low-fat, protein-rich salad

Full of fresh produce, this salad can serve as a hearty side-dish or a filling entree, with the addition of tofu or chicken.

Ingredients

Champagne Lemon Dressing:


• 1 large garlic clove, minced

• 1 heaping Tbsp. Dijon mustard

• 1/4 cup champagne vinegar

• 2/3 cup lemon-infused olive oil

• Sea salt

• Freshly ground pepper



Roasted Corn Salad:


• 4 cobs fresh corn

• 1 large red pepper, cored, 
quartered

• 1 large sweet onion, quartered, 
root end intact

• 1-1/2 cups edamame beans, cooked and shelled

• 1 (12 fl. oz.) can black beans, drained and rinsed

• 2 Tbsp. finely chopped pickled
 jalapeño peppers

• Sea salt & fresh ground pepper

• 1/2 cup chopped fresh cilantro 
(optional)

• 1/2 cup crumbled feta or chèvre 
(optional)


Instructions

1. To make the dressing, whisk together the garlic, mustard and vinegar.
2. Slowly whisk in the oil to emulsify it. The dressing will thicken as you whisk.
3. Season with salt and pepper and set aside.
4. Heat barbecue to medium-high.
5. Husk the corn and remove the silk.
6. Grill the cobs until darkened on all sides.
7. Cool and cut the kernels from the cobs. You should have about 4 cups of corn. Set aside.
8. Grill the pepper and onion pieces until lightly browned on both sides. Brush with a bit of olive oil while grilling, if desired.
9. Remove, cool and chop into small pieces the size of corn kernels (no need to skin the pepper).
10. Add to the corn and mix in the edamame and black beans and jalapeño.
11. Season to taste with the salt and pepper.
12. Pour dressing over the corn salad and toss to mix evenly.
13. Garnish with the cilantro and cheese, if using.

Serves 6 to 8.

Originally published in TVW. For daily updates, subscribe to the free TVW e-newsletter, or purchase a subscription to the weekly magazine.