Roasted Corn and Edamame Salad

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 254.9
  • Total Fat: 15.9 g
  • Cholesterol: 6.7 mg
  • Sodium: 614.0 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 3.4 g
  • Protein: 8.0 g

View full nutritional breakdown of Roasted Corn and Edamame Salad calories by ingredient
Submitted by:

Number of Servings: 10


    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

    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.


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
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.

Rate This Recipe