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

  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