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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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5/28/2013

Roasted Edamame Salad

My friend Cori made this yummy salad for the Teacher Luncheon last week and we all loved it.  I HAD to get the recipe.  She sent me the link and it is from Alton Brown, I just love AB!  You can find the original recipe on Food Network.

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.

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