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Edamame Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Bean Salad
Cuisine: American
Servings: 4 Servings
Ingredients
  • 12 ounces frozen shelled edamame about 2 cups
  • 1/2 C. fresh corn kernels
  • 1/4 C. finely diced scallion
  • 1 clove garlic minced
  • 1 T. olive oil
  • 3/4 t. kosher salt
  • 1/4 t. freshly ground black pepper
  • 1 C. chopped fresh tomato
  • 1/4 C. chopped fresh basil leaves
  • 1 T. red wine vinegar
Instructions
  1. Preheat your oven to 400 degrees F.
  2. Combine edamame, corn kernels, diced scallion, minced garlic, olive oil, kosher salt and black pepper in a bowl and toss to combine all the ingredients and coat them in the olive oil.
  3. Spread vegetable mixture on a rimmed metal tray and bake for 10-15 minutes. Remove roasted edamame mixture from the oven and chill in your refrigerator for 30 minutes.
  4. Add tomato, chopped basil leaves and red wine vinegar to the chilled edamame mixture. Toss to combine. Adjust your seasonings to your taste and serve.