Roasted Edamame Salad
2 cfresh or frozen edamame beans
1/2 cfresh corn kernels, about 2 ears of corn
1 clovegarlic minced
1/4 cminced green onion
1 Tbspolive oil
1 cchopped fresh tomato
1/4 cbasil leaves
1 Tbspred wine vinegar
How to Make Roasted Edamame Salad
- 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.
- Remove from the oven and place in refrigerate until completely cool, about 30 min.
- Add the tomato, basil and vinegar to vegetable mixture and toss to combine.
Taste and adjust seasoning as needed.