Roasted Edamame Salad by Alton Brown from Food Network
12 ounces fresh or frozen shelled edamame, about 2 cups
1/2 cup fresh corn kernels, about 2 ears of corn (I used frozen – still great!)
1/4 cup finely diced scallion or green pepper
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
1. Preheat the oven to 400 degrees F.
2. Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 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.
3. Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.
****Fresh herbs are a great way to add some zest to any salad. I am a huge basil fan. I grow a ton of it every summer and savor every last leaf. This time of year I am especially eager to have fresh herbs and veggies again. It has been a LONG winter in MN. I try to grab a fresh bouquet of basil once a week from the grocery store. Just store it in a shallow dish, pick off what you need, and replenish the water daily.