Summer Confetti Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 8
Ingredients
  • 4 cups (6 ears) fresh corn, cut off cobs
  • 1 package (11 ounces) Steamables shelled edamame
  • 2 cups green beans, blanched and cut into 1-inch pieces
  • 1 cup grape tomatoes, halved lengthwise
  • 1 orange bell pepper, diced
  • ½ cup minced red onion
  • 1 avocado, cut into chunks
  • 1 jalapeño, seeded and minced
  • 10 basil leaves, sliced into thin ribbons
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Heat oven to broil.
  2. Place corn on a foil-lined cookie sheet and drizzle with a little olive oil. Toss to coat kernels.
  3. Place in oven and bake for approximately 5 minutes, or until kernels start to brown. Remove from oven and carefully lift foil and corn off of pan. Set aside.
  4. Meanwhile, cook edamame in microwave according to package directions. Rinse with cold water to cool.
  5. In a large bowl, toss together corn, edamame, green beans, tomatoes, bell pepper, onion, avocado, jalapeño, and basil.
  6. In a small bowl, whisk together oil, vinegar, honey, salt, and pepper. Add vinaigrette to salad and toss to coat. Refrigerate for an hour before serving to let it marinate.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/summer-confetti-salad/