

Roasted edamame salad
From Alton Brown, Good Eats. I might add peppers, broccoli, mushrooms or other delicious vegetables to this next time I make it, and I might also use lemon juice instead of vinegar. The original recipe called for red wine vinegar, but I used rice wine to go with the tuna better. I also might add cucumber with the tomato at the end.
1 package frozen edamame, shelled (I got about a cup and a half)
1/2 c corn (I used frozen, I am sure fresh would be better)
3/4 c chopped green beans (I used frozen)
5 or so cloves garlic, quartered
3 bunches scallions, chopped
1 T olive oil
salt and pepper
1-2 tomatoes, chopped
1/4 c basil, chopped
1 1/2 T rice wine vinegar
Preheat oven to 400 degrees. Spread edamame, corn, green beans, garlic and scallions in a large baking pan. Drizzle with olive oil, then sprinkle liberally with salt and pepper (maybe toss in a few chili flakes?). Roast in the oven for about 15 minutes, stirring once or twice, until the veggies are starting to brown a bit (not too much!). Let cool, then toss with the tomatoes, basil and vinegar. Taste for salt, then serve or chill and serve cold.
adameme i can eat as it is with salt.. its so good.
ReplyDeletebut never the less this looks great!
thanks
yum! edamame is one of my FAVORITE veggies ill have to try making my own mixed veggies i always buy frozen pre mixes.thanks for the idea!
ReplyDeleteThis looks delicious! Thanks for the idea. It sounds easy to make, but I never would have thought of it.
ReplyDeleteLOVE LOVE LOVE Edamame on salads! I use them whenever I can! Check out my blog, btw. It's all about eating gluten free while traveling!
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Hi Jill Elise,
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