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Edamame and corn salad Recipe

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This recipe for Edamame and corn salad is from THERE YOU HAVE IT!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 ounces frozen shelled edamame beans
2 sliced shallots
1 tbsp olive oil
1/2 tsp. kosher salt
1/4 tsp. pepper
1 cup fresh chopped tomato, grape tomatoes preferred
2 ears of cooked corn, removed from husk
1/4 c chopped fresh basil leaves
1 tbsp red wine or balsamic vinegar
Directions:
Directions:
Preheat oven to 400º.
On baking tray place edamame, shallots, oil, salt and pepper. Roast until beans start to turn brown, approx. 10-15 minutes. Turn occasionally. Let the beans cool. In a bowl mix edamame, corn, tomatoes basil and vinegar. Adjust seasoning to your taste. Serve at room temperature or cold.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
One of the new super foods is the edamame. I didn't think my husband would like it but with this side dish/salad he really loves it. I like to cook whole ears of corn wrapped in their husk and then wrap them in foil and cook them on the BBQ. There isn't any seasoning necessary they just steam. I then cut the kernels off the cob and throw them in with the rest of the ingredients.

 

 

 

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