Tuesday, March 12, 2013


12 oz. frozen shelled edamame, about 2 cups
1/2 cup fresh or frozen corn kernels
1/4 cup finely diced scallion
2 cloves garlic, pressed
1-2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 fresh tomatoes, about 1 cup seeded and chopped
1/4 cup chopped fresh basil leaves
1 tablespoon red wine vinegar
3 strips of thick bacon

Mix together the edamame, corn, scallion, garlic, olive oil, salt and pepper on a heavy cookie sheet. Roast in a 425 degree F oven for 15-20 minutes, stirring half way through. Scrape the roasted vegetables into a bowl. Cut open the tomatoes and squeeze out the watery seedy parts. Add the tomato, basil and red wine vinegar to the edamame. Mix and refrigerate until ready to eat. The salad can be served warm all the way up to cold out of the fridge, depending on what you like. Right before serving, cut 3 slices of bacon into strips and fry in a pan until crispy. Plate the salad with the bacon on top.

bacon recipe courtesy of: Making Life Delicious ™, September 20, 2010

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