EDAMAME CORN SALAD
12 ounces fresh or frozen shelled edamame
½ cup fresh corn kernels
¼ cup diced scallion
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon Tastic Spice*
1 cup chopped fresh tomato (I used cherry tomatoes)
¼ cup chopped or torn fresh basil leaves
1/2 juice of a lemon
1 tablespoon red wine vinegar (or rice or apple cider)
Preheat oven to 400 degrees F. .
Place the edamame, corn, scallion, garlic, olive oil and Tastic Spice* into an oven safe 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, about 20 minutes.
Add the tomato, basil, lemon juice and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning with Tastic as desired. Serve chilled or at room temperature.
* Tastic Spice is available HERE
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