Roasted Edamame & Corn Salad Recipe
I adapted this recipe from a summer favorite from Alton Brown.
This recipe was provided by a guest, host or consultant. Since it has not been tested by our kitchen, Tastefully Simple cannot guarantee its results or any dietary claims.
- 12 ounces fresh or frozen shelled edamame
- 1/2 cup fresh or frozen corn kernels
- 1/4 teaspoon freshly ground black pepper
- 1 cup chopped fresh tomato
- 1 tablespoon red wine vinegar
Preheat the oven to 400 degrees F. Place the edamame, corn, Garlic Garlic, Roasted Garlic Infused Oil, Seasoned Salt and pepper into a 13 x 9 metal pan 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 and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.