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Roasted Edamame Salad Recipe

Roasted Edamame Salad

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Average Rating:

Total Reviews: 46

Showing 11-20 of 46

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  • on July 24, 2011

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    Yum-eeee.

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  • on July 23, 2011

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    Used frozen edamame - after I roasted it I realized I needed to shuckk the beans out of the pods. LOL Ended up roasting them again because all the flavor was on the pods. :(

    The flavor is great, tho! Served with a bit of crumbled feta and some torn up chicken lunch meat. Back for seconds I think! LOL

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  • on March 23, 2011

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    Loved it! We've been buying prepared edamame salad at Publix, but I made it myself, and saved lots of $$, and I can tweak the recipe to change things up! The basil in my garden is too small, so I used fresh parsley and oregano from my garden, and substituted balsamic vinegar for the red wine vinegar. I only had canned w.k. corn, so in it went. A definite keeper and new family fave, and it really is better the next day!

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  • on February 17, 2011

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    Not sure if it's fair to review the recipe given the number of modifications I made, but here goes. To make it a vegetarian entree, I added a cup of cooked farro, added lots more basil (I have a ton in my garden right now, subbed an onion for the scallions (didn't have any and used about 2T balsamic and 2T wine vinegar. Also, used both the tomatoes as in original recipe and some diced red pepper roasted with the edamame mixture as suggested by others. The balsamic gave it a bit of sweetness that I liked. I served it with grilled asparagus. It was delicious and filling and I will make it again.

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  • on February 08, 2011

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    Very good. Followed suggestion of adding red pepper. I roasted it with the edamame and corn mixture. Thought it could have used just a little more vinegar. Definitely a keeper! Alton comes through again.

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  • on February 03, 2011

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    I substituted the fresh basil with a generous handful of chopped fresh parsley, because fresh basil is crazy expensive this time of year. This salad was great, and I'll definitely make it again. I served it as a side dish with baked salmon, but I think it could easily be a meal in and of itself.

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  • on January 21, 2011

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    this is delicious!! I made it according to the recipe first and that was delicious, and since then I've made a few more batches with a few substitutions-- red bell pepper is great in place of the tomato, and balsamic vinegar is delicious in place of the red wine vinegar. Thanks Alton!!

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  • on September 14, 2010

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    Made one substitution using diced red bell pepper instead of the tomatoes, which tend to get soggy if the salad is made ahead. Everyone I've made it for has had positive comments, thus far.

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  • on September 03, 2010

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    I'm a vegetarian in a house full of meat eaters and everyone in the family gobbled it up. Got the recipe from a previous reviewer and have shared it with several other friends. Everyone is delighted with the simplicity and great flavors!!! I added a few more cloves of garlic and two extra ears of corn. LOVE IT!!! Thanks Alton

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  • on August 20, 2010

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    I had this bag of edamame in my freezer for months but didn't know what to do w/ it. This recipe looked good and I had the ingredients so I tried it - I substituted 1/2 a small sweet onion as I don't like scallions, and added a very light sprinkling of red pepper flakes. It's really good when first made, but let it sit in the fridge for a day or two, and OH, MAMMA! It's fantastic!

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