We have revolving spring break schedules in my house, which ultimately means I don’t get a spring break. So, I will live vicariously through food, transporting myself to some warm, sunny location. This summery recipe incorporates fresh corn (which is on sale now at most local grocery stores), along with the flavors of fresh tomatoes and basil. It is packed with fiber and protein, and makes a great accompaniment to any barbeque or dinner al fresco. My kids love it served at room temperature or chilled, and it even packs well into a lunchbox…when spring break is over.
Roasted Edamame Salad
Ingredients:
- 12 oz. fresh or frozen shelled edamame, about 2 cups
- ½ cup fresh corn kernels, about 2 ears
- ¼ cup finely diced scallion
- 1 clove garlic, minced
- 1 tbsp. olive oil
- ¾ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- 1 cup chopped fresh tomato
- ¼ cup chopped fresh basil leaves
- 1 tbsp. red wine vinegar
Preparation:
- Preheat the oven to 400 ° F.
- Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 x 9-inch baking dish and stir to combine. Place on the middle rack of the oven and roast for 10-15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
- Add the tomato, basil, and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning as desired. Serve chilled or at room temperature.
Yields 4 servings.
Nutrition Information per Serving: 171 calories; 18 g carbohydrate; 7 g fat; 6 g protein; 470 g sodium
Nancy Anderson, MPH, RD, LD is a registered dietitian at Nutrifit, Sport, Therapy, Inc. She works with individuals and families to make healthy eating a way of life.
