Tuesday, January 12, 2010

Roasted Edamame (soy bean) Salad


2 bags frozen shelled edamame
1 bag frozen sweet corn
1 onion quartered and sliced thin
1 small bunch of fresh cilantro or basil
1-2 cloves of garlic, minced
2 TBSP olive oil
2 TBSP balsamic vinegar
3 stalks celery chopped finely
1 bell pepper chopped finely
Salt and pepper to taste


Defrost edamame and corn in the microwave just until it is unfrozen. In a 9 x 13 pan add edamame beans, corn and sliced onion. Mix in olive oil and garlic and place in a 350 degree oven for about 45 minutes to 1 hour. Stir 2 - 3 times and allow some of the corn and edamame slighly toast on the edges. Once nicely toasted, remove from oven and stir in a small bunch of cilantro or basil that is finely chopped. Stir in balsamic vinegar.
Chop celery into a fine dice.
Chop bell pepper (I like red pepper for this dish) into a fine dice. Could also add a chopped jalepeno or other slightly hot pepper if you would like to add a bit of heat.
Season with salt and pepper. Serve cold or at room temperature.
Can also stir in a piece of crumbled bacon, chopped cucumber or chopped tomato. Enjoy!

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