Loading Video...

Roasted Edamame Salad

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
Share This Recipe


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


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
Alton Brown Cooks Live: Vichyssoise
43m Easy 96%
Alton Brown Cooks Live: Dessert Panzanella
58m Easy 98%
Vegetarian Italian Chopped Salad
22m Easy 99%
Dairy-Free Sour Cream
2m Easy 96%