Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
8
Ingredients
Directions
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place corn, bell pepper, onion, and jalapeño on a baking sheet; drizzle with 2 tablespoons olive oil and season with salt and black pepper. Rub to evenly coat.
Cook vegetables on the preheated grill until tender and dark marks appear, 10 to 15 minutes, flipping several times. Set aside to cool.
Bring a medium pot of water to a boil. Add edamame; cook until tender, 10 to 15 minutes. Drain and cool.
Whisk remaining 1 tablespoon olive oil and vinegar together in a small bowl until combined; set aside.
Dice bell pepper, onion, and jalapeño; cut kernels off cobs. Combine vegetables in a serving dish; add edamame. Toss salad with vinaigrette; season with basil, salt, and black pepper.
Nutrition Facts (per serving)
| 104 | Calories |
| 6g | Fat |
| 13g | Carbs |
| 2g | Protein |
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