[Reposted from Women's Health] Prepare grill for cooking at 400°F to 450°F, or heat a grill pan. Set 6 stripped ears of corn; 1 red bell pepper, stemmed, seeded and halved; and 1/2 yellow onion, peeled on a baking sheet. Drizzle with 2 tablespoons extra virgin olive oil, season with sea salt and black pepper, and run to coat. Transfer to grill and cook for 10-15 minutes, turning several times, until dark grill marks appear. Cool.
Meanwhile, boil 1 cup frozen, shelled edamame; let cool. In a serving bowl, whick 1 tablespoon olive oil with 1 tablespoon white wine vinegar. Dice bell pepper and onion, and cut kernels from corn cobs.. Transfer pepper, onion, and corn to the serving bowl. Add edamame and toss. Season with salt, pepper, and 3 thinly sliced basil leaves.
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