I actually doubled the recipe.
24 ounces fresh or frozen shelled edamame, about 4 cups
1 cup fresh corn kernels, about 4 ears of corn
1/2 cup finely diced scallion
2 cloves garlic, minced
2 tablespoon olive oil
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups chopped fresh tomato
1/s cup chopped fresh basil leaves
2 tablespoons red wine vinegar
Preheat the oven to 400 degrees F.
Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into cookie sheet 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
I can't even begin to tell you how yummy and fresh this tastes.