Edamame "are rich in protein, dietary fiber, and micronutrients, particularly folate, manganese, phosphorus and vitamin K" (Source). Combine it with other terrific ingredients and this is a winner side or salad! This recipe is directly from The Food Network's site - contributed by Alton Brown (way back in 2008). The website has a video demo of making this salad. Apart from the few "cheesy" segments, I loved Alton's Good Eats show. The recipes were great, explained and demo'd well - often with reference to the underlying food / cooking science. We need shows like that again! I have make this too often to count., and use it as a side dish or salad. Great also on a picnic - and so healthy! [Check out my Tips below.}
12 ounces fresh or frozen shelled edamame, about 2 cups
1/2 cup fresh corn kernels, about 2 ears of corn
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
Preheat the oven to 400 degrees F.
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.
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.
Notes and Tips...
- Edamame - I always use frozen
- Corn - it is corn season as I write this and so this would be a good way to use up some leftover cobs in the fridge, but I often use frozen corn.
- Garlic - we love garlic and so I either use a really large clove, or two small
- Combine - I give this a good stir to get the garlic mixed throughout
- Metal pan - I use a "jelly roll" type pan - and line it with non-stick aluminum foil.
- Tomato - I tend to use cherry tomatoes. In summer they are harvested from our patio garden. I cut them up while this is in the oven.
- Oven time - since I use frozen ingredients, this tends to take 15 minutes
- Cooling!? - put this in the refrigerator!!?? what is Alton thinking? I let it cool at room temperature. I add the cherry tomatoes right away - thinking that the heat of the mixture will bring out the flavour of the tomatoes. I add the basil after it has cooled - this is to avoid it discoloring in a too warm mixture. (In the above photo there is no basil - I thought we had some in the garden but there was none when I needed it.)
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