I picked an Italian restaurant, Mama Ricotta's, this weekend for date night and now have breakfast, lunch and dinner for the next five days from the leftovers. I rarely eat Italian because when I do it leaves me feeling so full that I don't want to eat it again for months. But I realized that pasta dishes are really best the day after or three days after if you have as many leftovers as I do. I decided I needed a healthy snack to eat in between pasta leftovers for the week and this edamame salad hits the spot. I normally buy edamame in the pods and sprinkle it with salt or dip it in ginger dressing but this salad was a good change. With edamame, corn off the cob, tomatoes, fresh basil and a little bit of red wine vinegar this salad can't get much healthier. It would make a great side at dinner or as a protein-packed lunch option.
Roasted Edamame & Corn Salad
recipe adapted from: Food Network
1 16 oz. bag of shelled frozen edamame
1 c. corn (4 ears), fresh or frozen
1/4 c. scallion, diced
1 garlic clove, minced
1 tbsp olive oil
3/4 tsp salt
3/4 tsp black pepper
1/2 c. tomatoes, chopped
1/4 c. fresh basil leaves, chopped
2 tbsp red wine vinegar
Preheat the oven to 400°F.
Rinse your edamame before using it. Add rinsed edamame to boiling water and boil for 3 minutes. Drain edamame and let cool for 15-20 minutes. While it is cooling, place a 13x9 pan into the preheated oven and let it get hot. Pull the hot pan out of the oven and add the edamame to the pan. Add the corn, garlic, olive oil, salt, pepper into the pan with the edamame. Stir together and put back into the oven for 10-15 minutes or until edamame starts to slightly brown. Once it has browned, remove pan from the oven and cool for 30 minutes to an hour. Once the dish has cooled, add the tomatoes, basil, and red wine vinegar and toss together. Serve room-temperature or cold.