Edamame Confetti Salad

2013-07-16 16.03.30

Prep Time: 20 minutes
Bake: 10 to 15 minutes at 400°F
Makes: 4 servings
Storage: Refrigerate in an air tight container for 4 to 5 days.
1¼ cups fresh or frozen shelled edamame
½ cup fresh corn kernels, about 2 ears of corn or frozen corn
¼ cup finely diced red onion
1 clove garlic, minced or 1 tsp. minced garlic
1 Tbsp. olive oil
¼ tsp. sea salt
¼ tsp. freshly ground black pepper
1 cup chopped purple cabbage
1 cup shredded carrots (measure after shredding and lightly place in measuring cup)
3 Tbsp. chopped fresh basil leaves OR 1½ tsp. dried basil
2 tsp. red wine vinegar
1. Preheat the oven to 400°F.
2. Place the edamame, corn, red onion, garlic, olive oil, salt and pepper into a 13” by 9” glass pan and stir to combine.
3. 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 allow to cool for at least 5 minutes.
4. Add the cabbage, carrots, basil and vinegar to the edamame mixture and toss to combine.
5. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

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