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!!