Alton's Edamame Salad
from ButterYum
makes 8 servings
Ingredients
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
Directions
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.
Add remaining ingredients and stir well; serve at room temperature.
adapted from Good Eats