I love love LOVE this edamame salad. I just really don't know if I could ever get tired of it.
Half a cup of shelled edamame is 2 weight watchers points, and with some corn, tomato, scallions and a little bit of olive oil thrown in there, I estimate that that 3/4 cup of the salad is about 3 points. I keep frozen corn and shelled edamame around so that I can make this pretty easily on a whim. Try it, I guarantee you won't be disappointed.
Alton Brown's Roasted Edamame Salad:
- 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.