Corn Edamame Succotash

Ingredients

• 2 tbsp olive oil
• 1/4 cup lemon juice
• 1 garlic clove (minced)
• 1/2 teaspoon salt & pepper
• 1/4 teaspoon black pepper
• 1.5 cups edamame (shelled cooked)
• 2 cups cherry tomatoes (halved or quartered, if large)
• 1 small red onion (diced)
• 2 medium bell pepper (diced)
• 2 tbsp rice wine vinegar
• 1.5 cup corn (roasted)

Instructions

1. 1

   Preheat a gas or charcoal grill on high heat.

2. 2

   Rub the corn with 1 teaspoon olive oil and grill until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.

3. 3

   In a small bowl, whisk together the lemon juice, rice wine vinegar, garlic, salt, pepper and the remaining olive oil.

4. 4

   In a large bowl, combine the corn, edamame, tomatoes, onions, bell peppers. Stir in the lemon vinaigrette. Taste and add more salt and pepper if necessary.