Finally, something healthy! Edamame salad

To balance out all the ridiculously unhealthy stuff I've been eating all week, we had a healthy dinner tonight. Alex cooked tuna tataki (quickly seared tuna, raw in the middle, with a soy-ginger dipping sauce) and I made this edamame salad, which Alex had seen on an episode of Good Eats while I was at my mom's in Massachusetts earlier this year. The edamame salad was super quick to throw together, tasted really good, and was really healthy. We will absolutely be having this again, probably with variations when we have different vegetables around. The only work you really have to do is chop everything up. Maybe stir it once or twice while the veggies are in the oven, but maybe not. Easy. 

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.