Roasted Edamame Salad
photo by gailanng
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 12 ounces fresh edamame or 12 ounces frozen shelled edamame, about 2 cups
- 1⁄2 cup fresh corn kernels, about 2 ears of corn
- 1⁄4 cup finely diced scallion
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 3⁄4 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 cup chopped fresh roma tomato
- 1⁄4 cup chopped fresh basil leaf
- 1 tablespoon red wine vinegar
directions
- Preheat the oven to 400 degrees F.
- Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
- Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!