Here’s a list of all the ingredients for a **grilled corn and edamame succotash salad**, formatted with SEO-friendly keywords to help boost visibility:
- **Grilled corn** (fresh or frozen, about 2-3 ears)
- **Edamame** (shelled, 1 cup, fresh or frozen)
- **Cherry tomatoes** (1 cup, halved)
- **Red bell pepper** (1, diced, for color and crunch)
- **Red onion** (1/2, finely chopped, for a tangy kick)
- **Avocado** (1, diced, for creaminess)
- **Fresh cilantro** (1/4 cup, chopped, for freshness)
- **Lime juice** (2 tablespoons, for zesty flavor)
- **Olive oil** (2 tablespoons, for dressing)
- **Garlic** (1 clove, minced, for depth of flavor)
- **Smoked paprika** (1/2 teaspoon, for a smoky touch)
- **Salt** (to taste)
- **Black pepper** (to taste)
- **Optional: Crumbled feta cheese** (1/4 cup, for a tangy twist)
- **Optional: Jalapeño** (1, finely chopped, for a spicy kick)
This **grilled corn and edamame succotash salad** is perfect for summer, packed with fresh, vibrant ingredients, and loaded with plant-based protein. It’s a great side dish or light meal for BBQs, picnics, or healthy weeknight dinners!
Steps
# Grilled Corn and Edamame Succotash Salad Recipe: A Fresh, Flavorful Summer Dish
Looking for a vibrant, healthy, and easy-to-make salad? This **grilled corn and edamame succotash salad** is packed with fresh flavors, plant-based protein, and colorful veggies. Perfect for summer cookouts, meal prep, or a light lunch, this recipe is a crowd-pleaser. Follow these detailed steps to create a dish that’s as nutritious as it is delicious.
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## **Ingredients for Grilled Corn and Edamame Succotash Salad**
- 2 tablespoons olive oil (for grilling and dressing)
- 1 lime, juiced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
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## **Step-by-Step Instructions**
### **1. Grill the Corn**
- Preheat your grill to medium-high heat.
- Brush the ears of corn with 1 tablespoon of olive oil and sprinkle with salt and pepper.
- Grill the corn for 8-10 minutes, turning occasionally, until charred and tender.
- Let the corn cool, then slice the kernels off the cob using a sharp knife.
**Pro Tip:** If you don’t have a grill, you can roast the corn in the oven at 400°F (200°C) for 15-20 minutes or use a stovetop grill pan.
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### **2. Cook the Edamame**
- Bring a pot of salted water to a boil.
- Add the shelled edamame and cook for 3-5 minutes until tender.
- Drain and rinse under cold water to stop the cooking process.
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### **3. Prepare the Vegetables**
- Dice the red bell pepper, red onion, and avocado.
- Halve the cherry tomatoes and chop the fresh cilantro.
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### **4. Assemble the Salad**
- In a large mixing bowl, combine the grilled corn kernels, cooked edamame, diced red bell pepper, red onion, cherry tomatoes, and avocado.
- Gently toss the ingredients to mix evenly.
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### **5. Make the Dressing**
- In a small bowl, whisk together the juice of 1 lime, 1 tablespoon of olive oil, smoked paprika, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to coat.
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### **6. Garnish and Serve**
- Sprinkle the chopped cilantro over the salad for a fresh, herby finish.
- Serve immediately or refrigerate for up to 2 days for a chilled, refreshing dish.
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## **Why You’ll Love This Salad**
This **grilled corn and edamame succotash salad** is a perfect blend of smoky, sweet, and tangy flavors. It’s rich in **plant-based protein** from edamame, **fiber** from fresh vegetables, and **healthy fats** from avocado. Plus, it’s gluten-free, vegan-friendly, and easy to customize with your favorite ingredients.
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## **SEO-Friendly Tips for Serving**
- **Keywords to Include:** grilled corn salad, edamame succotash, healthy summer salad, vegan salad recipe, plant-based protein salad.
- **Serving Suggestions:** Pair this salad with grilled chicken, fish, or tofu for a complete meal. It’s also great as a side dish for BBQs or potlucks.
- **Storage Tips:** Store leftovers in an airtight container in the fridge for up to 2 days. Add avocado just before serving to prevent browning.
Enjoy this fresh, flavorful **grilled corn and edamame succotash salad** as a light meal or a vibrant side dish. It’s a delicious way to celebrate summer produce!