Grilled Corn, Black Bean and Edamame Salad with Cilantro-Lime Vinaigrette
Fresh grilled corn mixes with other delicious veggies in this colorful salad.
Makes: 10 servings
Prep Time: 15 minutes
Total Time: 15 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Prep Time: 15 minutes
Total Time: 15 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
- 1 ½ cups corn kernels
- 1 can (16 ounces) black beans, drained and rinsed
- 1 cup frozen edamame, shelled and thawed
- 1 medium red bell pepper, finely chopped (about 1 cup)
- 3 green onions (white part only), chopped (about ½ cup)
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons canola oil
- freshly squeezed lime juice from 1 lime (about ¼ cup)
Instructions
- To grill corn, pull outer husks down to the base of the ears and strip away silk. Fold the husks back in place and soak in cold water for about 10 minutes. Remove the corn from the water and shake off excess. Set the corn on the grill, close the cover and grill for about 20 minutes, turning every 5 minutes, or until the kernels are tender when pierced with a knife. Discard the husks and remove kernels.
- In a large bowl, combine the grilled corn, beans, edamame, bell pepper, green onions and cilantro.
- In a small bowl, mix together the oil and lime juice. Pour the dressing over the vegetable mixture and toss until well coated. Cover and refrigerate at least 1 hour before serving.
See more: Grilled Corn on the Cob
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