Roasted Edamame Salad

Masako Miyamoto


Edamame is popular beans in summer. We usually steam, put some salt and serve.


★★★★★ 1 vote

10 or more
10 Min
40 Min


  • 2 c
    fresh or frozen edamame beans
  • 1/2 c
    fresh corn kernels, about 2 ears of corn
  • 1 clove
    garlic minced
  • 1/4 c
    minced green onion
  • 1 Tbsp
    olive oil
  • 3/4 Tbsp
  • 1/4 tsp
  • 1 c
    chopped fresh tomato
  • 1/4 c
    basil leaves
  • 1 Tbsp
    red wine vinegar

How to Make Roasted Edamame Salad


  1. Preheat oven to 400 degrees. Place the edamame, corn, green onion, 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 10-15 min. until edamame begins to light brown.
  2. Remove from the oven and place in refrigerate until completely cool, about 30 min.
  3. Add the tomato, basil and vinegar to vegetable mixture and toss to combine.
    Taste and adjust seasoning as needed.

Printable Recipe Card

About Roasted Edamame Salad

Course/Dish: Other Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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