Grilled Corn, Edamame, And Black-Eyed Pea Salad
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Cut corn kernels off cob and place kernels in a large mixing bowl
2
Add edamame, black-eyed peas, red onion, celery, and butter or oil
3
Toss until combined
4
Add balsamic vinaigrette and minced garlic, mix well
5
Add salt and pepper, to taste
6
Refrigerate until ready to serve
7
Mix red leaf lettuce with baby spinach and line a serving bowl or platter with lettuce and spoon salad over the bed of lettuce
8
Arrange sliced plum tomatoes around the edge of the dish, if desired, and serve