Roasted Edamame Salad Better with Bacon

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.



  1. Paula & Bob made this at the beach (sadly, without the bacon) and it was fantastic! Can’t wait to try it with the bacon, since we all know bacon makes everything better.

    • Jerry’s right, it was awesome. Since I am making this for a vegetarian potluck Friday, I will also be leaving off the bacon. Wish me luck.

    • I’m so glad you liked it! and yes, just about everything is BWB. It adds a little crunch and salt to the salad.

  2. Made this the other night and we loved it! Our guests asked for the recipe so I sent them to your site! Yummm—ooooooooooooooooo….

  3. Maybe you can help me with this. I have made this recipe several times (it is SO good!) and sometimes the edamame turns out dense on the inside – as if it is undercooked. I considered that the pan was too crowded, or that using mukimame vs. edamame might have made a difference. However making these changes didn’t seem to fix the problem. It has turned out softer but perfectly roasted in the past, so I really want to figure this out! Thanks!

    • Hmmmm. I’m not sure. Is it possible that the edamame is getting overcooked instead of undercooked? Sometimes shelled edamame (aka mukimame) can become somewhat dry if it is cooked too long. It also occurs to me that it may be an issue with the edamame itself. If it is frozen, could it be a little old and maybe suffering from freezerburn which can also dry out food? Those are my best guesses. Good luck! — Heather


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