Roasted Corn and Edamame Salad

Sweet Corn, Fresh, kernels from 6-8 ears
Garlic, 6 cloves
Olive Oil, 1 tbsp
Mild Chili Powder (1/4 tsp), 2 tsp
Cumin (ground), 1 tsp
Edamame, shelled, fresh,1 lb.
Bell Peppers, Red 2 seeded and diced
*Yambean (jicama), 1 cup peeled and diced
Scallions, raw, 6 thinly sliced
Feta Cheese, .5 cup, crumbled
Cilantro, raw, 4 tbsp chopped

Dressing
Honey, 1 tbsp
Lime Juice, .5 cup (6 limes)
Zest from limes
Olive Oil, .5 cup
Kosher Salt, 2 tsp

Even better after a few hours in frig.

PREPARATION
Heat oven to 450 degrees. In a bowl, toss corn kernels and garlic cloves with the
tablespoon of oil, chile powder, cumin and 2 teaspoons of salt. Spread in a sheet pan
and roast 10 to 12 minutes, until fragrant and golden. Set aside to cool.
In a pot of salted boiling water, cook the beans just until crisp-tender. Drain and set
aside to cool.
Make the dressing: Squeeze the roasted garlic flesh out of the papery skins into a
blender. Add the honey, lime juice and zest, 1/2 cup oil, the cilantro roots and leaves,
and salt and pepper. Blend until smooth. Taste and add more oil if the dressing is too
tart.
In a serving bowl, combine the corn, beans, bell peppers, jicama or cucumbers,
scallions and cheese. Pour most of the dressing over this and toss well. Taste and add
more dressing, and salt and pepper to taste. Sprinkle 1/4 cup cilantro leaves on top
and serve

Serving Size: 10 servings - could add chicken for more protein

Number of Servings: 10

Recipe submitted by SparkPeople user CAROLJEAN64.