Roasted Edamame Salad
Featured in the Honolulu Star-Advertiser on February 1, 2012.
Ingredients:
12 ounces fresh or frozen shelled edamame (about 2 cups)
2 ears of fresh sweet corn, kernels removed from cobs (about 1/2 cup)
1/4 cup finely diced scallion
1 clove garlic, minced
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chopped fresh tomato
1/4 cup chopped fresh basil leaves
1 tablespoon red wine vinegar
Directions:
- Preheat the oven to 400°F.
- Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13" x 9" baking 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 oven and place in refrigerator until completely cool, approximately 30 minutes.
- Add tomato, basil and vinegar to the edamame mixture and toss to combine.
- Taste and adjust seasoning, as desired.
- Serve chilled or at room temperature.
Makes 4 servings.
Hint: To remove corn kernels from the cob, stand the shucked corn cob upright in a large bowl. Using a sharp knife, make long downward strokes on the cob, separating the kernels from the cob. Be sure to cut just the kernels and not cut any of the inedible cob.
Approximate Nutrient Analysis per serving:
150 calories, 8 g fat, 0.5 g saturated fat, 0 mg cholesterol, 400 mg sodium, 12 g carbohydrate, 5 g fiber, 3 g sugar, 10 g protein
