Wednesday, August 7, 2013

ROASTED CORN AND EDAMAME SALAD ENJOY DAN:

ROASTED CORN AND EDAMAME SALAD by CHEF DAN:
Serves 4

INGREDIENTS:
1 tablespoon olive oil
1/2-cup fresh kernels, about 2 ears or 1-1/2-cups cooked corn kernels
1-cup fresh or frozen shelled edamame
1/4-cup red onion, chopped
1/4-cup red bell pepper, small dice
2 garlic cloves, minced
1/4- low-fat plain yogurt
12 cherry tomatoes, quarter
1 tablespoon lemon juice
1/4-cup fresh basil, thinly sliced
Sea salt and fresh ground black pepper to taste

INGREDIENTS:                          (PRE-HEAT OVEN TO 400 DEGREES.
1.   Soak fresh corn in cold water for 30 minutes.
2.   Heat grill to high.
3.   Grill con in husk, 12-15 minutes, turning once.
4.   Let cool and remove husks.
5.   Cut corn from the cob.
6.   Place the olive oil, edamame, corn, red onion, bell pepper, garlic, salt and pepper, in a 13X9 baking dish.
7.   Place in pre-heated oven and roast for about 15 minutes.
8.   Remove from oven and place in the refrigerator for 30-40 minutes.
9.   Remove and place in serving bowl.
10.                Add yogurt, cherry tomatoes, lemon juice, and basil.\


ENJOY DAN:                                       BLESSING ALWAYS!!

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