Roasted Corn and Edamame Salad
A fresh spring or summer salad with a balsamic dressing
Servings 10
Calories 102kcal
Ingredients
- 1 12oz bag frozen edamame
- 1 16oz bag frozen sweet corn
- 1 oz fresh basil
- juice of half a lemon
- 1 pint cherry tomatoes
- 1 red pepper
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1/8 cup balsamic vinegar
- 1/2 seedless cucumber optional
Instructions
- Preheat oven to 400 degrees
- On one roasting pan lined with parchment paper spread out frozen edamame
- On a second roasting pan lined with parchment paper spread out frozen corn
- Roast the vegetables for 40-50 minutes stirring halfway until they start to get brown and crispy
- While the veggies roast chop tomatoes in half, dice the red pepper, and if adding a cumcumber quarter the cucumber and slice thinly
- Finely chop the basil and place tomatoes, cucumber, and basil in a large bowl
- Once the vegetables are done roasting let cool for 10-15 minutes and add to the mixing bowl
- Add in balsamic vinegar and salt and pepper. Taste and add additional balsamic vinegar if needed.
- Ready to serve and keep leftovers in the fridge for 3-4 days.
Nutrition
Serving: 1g | Calories: 102kcal | Carbohydrates: 11.9g | Protein: 5.5g | Fat: 3.6g