Recipes
Roasted Edemame Salad
Shelley Berkow
http://vegetarians4dinner.com/Recipes/Salads/Roasted%20Edamame%20salad.html
12 oz fresh or frozen shelled edamame, about 2 cups
½ cup fresh or frozen corn kernels, about 2 ears of corn
¼ cup finely diced green onions.
1 clove garlic, minced
1 Tbs olive oil
¾ tsp salt
¼ tsp freshly ground black pepper
1 cup fresh chopped tomatoes (optional)
¼ cup fresh basil leaves
1 Tbs of freshly squeezed lime juice
Method
Preheat oven to 400 degrees F.
Place the edamame, corn, green onions, garlic, olive oil, salt and pepper into a metal pan and stir to combine.
Place on middle rack of oven and roast for 10 – 15 minutes, just until the edamame begins to brown.
Remove from the oven and cool in fridge for approx. 30 minutes.
Add the tomato, basil leaves, and lime juice to the edamame and toss to combine.
Add more salt & pepper if needed.
Serve chilled or at room temperature