Alton's Edamame Salad

from ButterYum
makes 8 servings


  • 2 cups frozen or thawed edamame beans
  • 1 cup fresh or frozen corn kernels
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • 3/4 teaspoon kosher salt (or half fine salt)
  • 1/2 teaspoon freshly ground pepper
  • 1 cup grape tomatoes, halved
  • 1/4 cup sliced scallions (white and green parts)
  • 1/4 cup chopped fresh basil
  • 1 tablespoon red wine vinegar


  1. In a nonstick skillet over medium high heat, saute the edamame, corn, salt, and pepper in the olive oil, stirring very frequently, until the edamame and corn turn golden brown in spots; remove from heat and place in large bowl.
  2. Add remaining ingredients and stir well; serve at room temperature. 

adapted from Good Eats