Chilled Roasted Edamame and Corn Salad with Fresh Herbs
This Chilled Roasted Edamame and Corn Salad is a refreshing and nutritious dish that's perfect for sharing. Featuring the vibrant flavors of roasted edamame and sweet corn, this salad is tossed with fresh scallions, ripe roma tomatoes, and fragrant basil, all enhanced by a splash of red wine vinegar. Whether served at a summer picnic or as a light lunch, this salad is rich in plant-based protein and bursting with freshness, making it a delightful addition to any meal.
N/A
Servings
62.5
Calories
10
Ingredients
Ingredients
edamame
12 ounces (fresh or frozen shelled, about 2 cups)
corn kernels
1/2 cup (about 2 ears of corn, raw or cooked)
scallion
1/4 cup (finely diced)
garlic clove
1 (minced)
olive oil
1 tablespoon (for roasting)
kosher salt
3/4 teaspoon (to taste)
black pepper
1/4 teaspoon (freshly ground)
roma tomato
1 cup (chopped)
basil leaf
1/4 cup (chopped fresh)
red wine vinegar
1 tablespoon (for dressing)
Instructions
1
Preheat your oven to 400 degrees F (200 degrees C).
2
In a 13 by 9-inch metal baking pan, combine the edamame, corn kernels, finely diced scallion, minced garlic, olive oil, kosher salt, and black pepper. Stir well to coat all the ingredients evenly.
3
Spread the mixture out in an even layer and roast in the middle rack of the preheated oven for approximately 10 to 15 minutes, or until the edamame starts to brown and become fragrant.
4
Once ready, remove the pan from the oven and allow the mixture to cool at room temperature for about 10 minutes, then transfer it to the refrigerator and chill for about 30 minutes until completely cool.
5
After chilling, add the chopped roma tomatoes, freshly chopped basil, and red wine vinegar to the cooled edamame and corn mixture. Toss gently to combine, ensuring all components are well mixed.
6
Taste the salad and adjust the seasoning with more salt or pepper as desired. Serve chilled or at room temperature, and enjoy the burst of flavors!
Nutrition Information
2.5g
Fat
7.5g
Carbs
3g
Protein
2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Chilled Roasted Edamame and Corn Salad?
It is a refreshing and nutritious salad made with roasted edamame, sweet corn, scallions, roma tomatoes, and fresh basil tossed in red wine vinegar.
How many calories are in this salad?
This recipe contains approximately 62.5 calories per serving.
Is this recipe suitable for vegans?
Yes, this salad is vegan and plant-based.
How much protein does this salad provide?
Each serving provides about 3 grams of plant-based protein.
What is the recommended oven temperature for roasting?
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
How long should the edamame and corn be roasted?
Roast the mixture for approximately 10 to 15 minutes until the edamame starts to brown.
Can I use frozen edamame for this recipe?
Yes, you can use either fresh or frozen shelled edamame, which is about 2 cups.
What type of corn should I use?
You can use raw or cooked corn kernels from approximately 2 ears of corn.
What kind of vinegar is used in the dressing?
The recipe calls for 1 tablespoon of red wine vinegar.
How long does the salad need to chill?
It should be refrigerated for about 30 minutes until completely cool.
What kind of tomatoes are best for this salad?
Roma tomatoes are recommended; you will need about 1 cup chopped.
Is there garlic in this recipe?
Yes, the recipe includes one minced garlic clove for roasting.
How much olive oil is needed?
One tablespoon of olive oil is used to coat the ingredients for roasting.
What fresh herbs are included?
The salad features fresh scallions and freshly chopped basil.
Can this salad be served at room temperature?
Yes, it can be served either chilled or at room temperature.
Is this recipe gluten-free?
Based on the ingredients listed, this recipe is naturally gluten-free.
How much fiber is in a serving?
Each serving contains 2 grams of fiber.
What is the fat content of this dish?
The salad contains 2.5 grams of fat per serving.
How much salt is used in the recipe?
The recipe uses 3/4 teaspoon of kosher salt, or to taste.
What size baking pan should I use?
A 13 by 9-inch metal baking pan is ideal for roasting the ingredients.
How many carbohydrates are in the salad?
There are 7.5 grams of carbohydrates per serving.
How should I prepare the scallions?
The scallions should be finely diced before being mixed with the edamame and corn.
When do I add the tomatoes and basil?
Add the tomatoes and basil after the roasted mixture has been chilled and is completely cool.
What should the edamame look like when it is done roasting?
The edamame should be fragrant and just starting to brown.
Can I substitute the red wine vinegar?
While red wine vinegar is specified, you could try apple cider vinegar or lemon juice for a different acidic profile.
Is this recipe good for meal prep?
Yes, because it is served chilled and holds up well, it is excellent for preparing in advance.
How much black pepper is used?
The recipe calls for 1/4 teaspoon of freshly ground black pepper.
What makes this salad refreshing?
The combination of chilled roasted vegetables with fresh basil and acidic vinegar creates a light, crisp taste.
Do I need to cook the corn before roasting?
No, you can use raw corn kernels as they will cook during the roasting process.
How many ingredients are in this recipe?
There are 10 main ingredients including seasonings and oil.