The incredible flavor from this recipe start with the roast corn and edamame. Roasting them brings out a toasty flavor, but also accentuates sweetness in the corn. The edamame takes on a nutty like taste which adds to the depth of flavor in the salad. The tomatoes and balsamic bring some tang to the salad to balance out the subtle sweetness. The red pepper and optional cucumber adds some extra crunch. Then the salad is finished off with some chopped basil. The basil adds a fresh spring/summer flavor that really melds the ingredients all together. There are so many mouthwatering flavors in this salad that I enjoy just eating it by the spoonful! The colors of all the vegetables make it so appealing and ideal to bring to any gathering to have as a healthy side. My favorite way to serve this side is with chips because I love the extra saltiness and crunch, and honestly who doesn’t love chips.

This specific roasted edamame and corn salad recipe is a family favorite and so I make it every Christmas, Easter, and Fourth of July. Tt is just such a tasty appetizer. The best part about this dish is that the leftovers taste even better so I always make a double batch. The vegetables soak up all the flavor and it almost taste even better the day after. All the roasted vegetables combined with the tangy balsamic dressing makes for a mouthful of flavor every single time. All of the ingredients taste and textures just blend so well in this dish. There are many options of how you would like to serve this dish. But no matter how you do it,  I think it will become one of your favorite recipes.