This colorful edamame salad is filled with protein-packed edamame, crunchy red bell peppers, sweet corn, garlic, and tomatoes. It makes a wonderful main dish meal or a delicious side dish if serving two people.
6ounceschopped red bell peppers(about ½ of a red bell pepper)
4ouncesfresh or frozen corn kernels
1scallion-finely diced
1clove garlic-chopped
½tablespoonolive oil
⅛teaspoonkosher salt
⅛teaspooncoarsely ground black pepper
½cupchopped tomatoes(about 1 small tomato)
½tablespoonred wine vinegar
Instructions
Preheat the oven to 400°F (200°C).
Prepare the Vegetables: Arrange the edamame, red bell peppers, corn, scallion, and garlic evenly on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss everything together to ensure the vegetables are well coated. Bake in the oven at 400°F (200°C) for 10 to 15 minutes, or until the edamame begins to slightly brown. Remove from the oven and allow to cool for about 15 minutes.
Combine and Season: Transfer the roasted vegetables to a mixing bowl. Add the chopped tomatoes and red wine vinegar. Mix well. Taste the salad and adjust the seasoning with more salt, pepper, or vinegar if needed.
Serve: The salad can be served either warm, immediately after preparing, or chilled. If serving chilled, place the salad in the refrigerator to cool down before serving.
Notes
Don't overdress: Start with less dressing and add more to taste.
Garnish for extra flavor: Sprinkle with chopped fresh herbs, sesame seeds, or even toasted nuts.