Tuesday, June 18 2013, 11:48 AM MDT
Roasted Edamame Salad
As Aired on August 21, 2012
Recipe Courtesy Chef Bryan Woolley
2 cups frozen, shelled edamame
1 cup frozen or fresh corn kernels
1 bunch green green onions, chopped
2 garlic cloves, minced
1 cup freshly diced tomatoes
1/3 cup chopped basil
1/4 cup red wine vinegar
3 tbsp extra virgin olive oil (plus a little extra)
salt and pepper to taste
1. Place the edamame, corn kernels, green onions, and garlic in a large bowl. Drizzle with a little olive oil, toss to coat and place on a baking sheet.
2. Place the baking sheet into a preheated 400 degree oven for about 10-15 minutes or until edamame starts to brown. Remove from the oven and set aside to cool.
3. While edamame is cooling, mix together tomatoes, basil, red wine vinegar, and olive oil. When edamame has cooled combine everything together. Toss to coat, season with salt and pepper. Enjoy!
(Copyright 2012 Sinclair Broadcasting Group)