Description
A vibrant and fresh summer salad featuring edamame, corn, and a hint of bacon, perfect for barbecues or as a refreshing side dish.
Ingredients
Units
Scale
- 1 slice center-cut bacon
- 1 tbsp butter
- 2 cups chopped sweet onion
- 2 cups fresh corn kernels (or frozen)
- 1 (16 oz.) bag frozen, shelled edamame, thawed
- 2 tbsp red wine vinegar
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 tsp sugar
- 3 plum tomatoes, coarsely chopped
- 1 red bell pepper, seeded and coarsely chopped
- 1/2 yellow bell pepper, coarsely chopped
- 3 tbsp torn basil (or dried basil)
Instructions
- Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon but keep drippings in pan. When bacon cools, coarsely chop and set aside.
- Increase heat to medium-high and melt butter. Add onion, sauteing for three minutes. Add corn and cook for an additional three minutes. Add thawed edamame and saute for three minutes.
- Stir in red wine vinegar. Add salt, pepper, sugar, tomatoes, and bell pepper, cooking for 30 seconds and stirring occasionally.
- Remove from heat. Mix in bacon and basil, tossing well. Can be eaten warm, at room temperature, or cold. Store in refrigerator if not eating immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6
- Sodium: 300
- Fat: 8
- Carbohydrates: 25
- Fiber: 5
- Protein: 10