Oven Roasted Edamame Salad

from ButterYum
makes 4 servings

  • 10 ounces shelled edamame (if frozen, thaw)
  • 1 medium red bell pepper, sliced into small matchsticks
  • 1/2 cup corn kernels
  • 2-3 scallions, sliced (white and green parts)
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 cup chopped fresh basil


  1. Preheat oven to 400F.  
  2. Place edamame, bell pepper, corn, scallions, and garlic on half sheet pan.
  3. Add 1 tablespoon olive oil, salt, and pepper to veggies; toss to coast.
  4. Spread vegetables out into a single layer on sheet pan and roast for 15-20 minutes.
  5. When vegetables have cooled to room temperature, stir in remaining 1 tablespoon olive oil, red wine vinegar, and chopped fresh basil.  Serve at room temperature or chilled.