Packed with summer goodness this salad is perfect for a barbecue, potluck or for lunch. A great make-ahead salad; cover and refrigerate for up to 24 hours.
Preparation Time: 15 minutes
Grilling Time: 15 minutes
Chilling Time: 30 minutes
Serves 6 to 8
4 cobs Ontario Sweet Corn, husked
1/4 cup (50 mL) vegetable oil
1-1/2 cups (375 mL) frozen shelled edamame
2 tbsp (25 mL) Ontario Maple Syrup
2 tbsp (25 mL) each cider vinegar and Dijon mustard
1/4 tsp (1 mL) each salt and pepper
1 cup (250 mL) Ontario Grape Tomatoes, halved or quartered if large
1/2 cup (125 mL) chopped Ontario Red Onion
1/2 cup (125 mL) chopped Ontario Celery
Brush each cob of corn with 1/4 tsp (1 mL) of the oil. Place corn on grill over medium-high heat. Grill covered, turning often, until tender and grill-marked, 10 to 15 minutes. Let cool. Cut kernels from corn; measure out 4 cups (1 L).
Meanwhile, in medium saucepan of boiling water, cook edamame until slightly tender, about 3 minutes; drain. Rinse with cold water and drain again.
In large serving bowl, whisk together remaining oil, maple syrup, vinegar, mustard, salt and pepper. Stir in corn, edamame, tomatoes, onion and celery. Cover and chill for 30 minutes.
Nutritional Information:
1 Serving (When recipe serves 8):
PROTEIN: 7 grams
FAT: 9 grams
CARBOHYDRATE: 25 grams
CALORIES: 195
FIBRE: 4 grams
SODIUM: 170 mg
– Printed with permission from Foodland Ontario
