Roasted Edamame (soy bean) Salad

INGREDIENTS

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

DIRECTIONS

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!