Roasted Edamame Salad

I had half a packet of frozen edamame in the freezer and it was very close to being sacrificed due to a need for more freezer real estate. My favourite way of eating edamame is to boil them quickly, salt them gently and then eat them out of their shells, but I wasn't about to eat half a packet of them that way.

So, I went browsing and came across this recipe from Alton Brown. Roasted edamame, roasted corn... yum!

Well, it was yum in theory because the flavours really didn't work for me. The red wine vinegar just really overpowered all the flavours and it just wasn't good.

Roasted Edamame Salad
from Alton Brown Good Eats

2 cups fresh or frozen shelled edamame
1/2 cup fresh corn kernels, about 2 ears of corn
1/4 cup finely diced scallion
1 clove garlic, minced
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chopped fresh tomato
1/4 cup chopped fresh basil leaves
1 tablespoon red wine vinegar

Preheat the oven to 200 degrees C.

Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 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.