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Alton’s Edamame Salad
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Description
Perfect for your next picnic or potluck, the roasty-toasty flavors of this edamame salad with caramelized corn, tomatoes, and basil is sure to please.
Ingredients
- 2 cups Frozen Edamame Beans
- 1 cup Corn Kernels, Fresh Or Frozen
- ¾ teaspoons Kosher Salt (or Half Fine Salt)
- ½ teaspoons Ground Black Pepper
- 1 Tablespoon Olive Oil
- 1 clove Garlic, Crushed
- 1 cup Grape Tomatoes, Halved
- ¼ cups Sliced Scallions, White And Green Parts
- ¼ cups Chopped Fresh Basil
- 1 Tablespoon Red Wine Vinegar
Preparation
In a nonstick skillet over medium high heat, saute edamame, corn, salt, and pepper in the olive oil, stirring very frequently, until edamame and corn turn golden brown in spots. Remove from heat and place in large bowl. Add remaining ingredients and stir well. Serve at room temperature.
Recipe adapted from Alton Brown.
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