Corn Edamame Salad

In the words of my friend Jen, this "tastes like summer". It came from Parents magazine, as a way to try to get kids to eat veggies. They might try it if they like corn. But adults love it, too!!

3 ears corn
2 Tbs. plus 1 tsp. olive oil, divided
1 1/2 cups frozen shelled edamame, cooked and drained
1 tomato, seeded and chopped
1/2 slivered green sweet pepper, or your favorite color
2 Tbs. red-wine vinegar
1 clove garlic, minced
Salt and pepper to taste

1. Husk corn and brush with 1 tsp. oil. Grill on medium heat about 15 minutes, or until tender, turning occasionally to brown evenly. Remove and let cool.

2. Cut kernels from the corncobs into a large bowl. Add edamame, tomato and pepper. In a small bowl, whisk together the remaining oil, vinegar, garlic, salt and pepper. Stir dressing into corn mixture. Serve at room temperature or cover and chill for up to 3 days. Makes about 6 cups.

Note: I also have subbed 1 can corn, drained, rather than grilling the corn.