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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Edamame Salad Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
12 oz. frozen edamame beans
1/2 c. fresh corn kernels, approx. 2 ears (or small can of corn)
1/4 c. chopped shallots
2 cloves garlic, minced
1 Tb. olive oil
3/4 tsp. sea salt
1/4 tsp. pepper
1 c. chopped fresh tomato
1/4 c. chopped fresh basil leaves
1 Tb. red wine vinegar
Directions:
Directions:
Preheat oven to 400º

On metal cooking sheets place edamame beans, corn kernels, shallots, garlic, olive oil, salt and pepper. Mix together
Roast for 10-15 minutes turning occasionally until beans are starting to brown.
Remove from oven, place in bowl to cool. They can now be refrigerated for later use or used warm.
Add tomato, basil and vinegar to bean mixture. Toss, taste and adjust to personal preference.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I like to make extra corn cobs when I BBQ so that I can slice the cooked corn off the cob and then roast them with the edamame beans. I like to use a smaller amount of my hot chili oil in place of the olive oil. The salad keeps well for a few days in the refrigerator and makes a good healthy snack.

 

 

 

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