Edamame is like the perfect food. It’s kind of like a vegetable and it’s kind of like a bean. Versatile, filling and delicious it packs a fiber and protein punch. It’s feel good and feel good about it food. What could be better?
This salad is adapted from a recipe by Alton Brown. Alton makes some very reliable food, but in this case, he forgot the bacon. Tisk tisk.
- 12 ounces frozen shelled edamame (also called mukimame), 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, I like Trader Joe’s Uncured
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.
There’s always room for another photo of bacon. Mmmmm.
Plate the salad with the bacon on top.