Roasted Edamame Salad

Roasted edamame, corn, tomatoes: this delicious salad is a meal in a bowl.

This recipe first appeared in Season 12 of Good Eats.

Photo by Lynne Calamia

ACTIVE TIME: 20

TOTAL TIME: 35

Yield: servings

2 cups fresh or frozen shelled edamame
1/2 cup fresh corn kernels, about 2 ears of corn
1/4 cup finely diced scallion
1 clove garlic, minced
2 tablespoon olive oil
1 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 teaspoon lemon zest
1/4 teaspoon shichimi togarashi Japanese "7 flavor spice" easily found on the interwebs. I get mine from spicehouse.com

Heat oven to 400ºF.
Place the edamame, corn, scallion, garlic, olive oil, the salt, and pepper into a 9-by-13-inch metal pan and stir to combine. Place on the middle rack of the oven and roast until the edamame just begins to brown, 10 to 15 minutes. Remove from the oven and place in the refrigerator until completely cool, about 30 minutes.
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.