Gluten-freeVeganVegetarianPescetarianPollotarian
Roasted Edamame Salad
A light, chilled salad of oven-roasted edamame and corn tossed with fresh tomato, basil, and red wine vinegar.
- 35
- min
- 4
- servings
- ~180
- kcal per serving
- Difficulty:
- Easy
Plan a week with this recipeFree for 7 days, no card.
01Method
- 1
Heat the oven to 200°C/Gas 6.
- 2
Combine the edamame, corn, spring onion, garlic, olive oil, salt, and pepper in a 23x33 cm roasting tin and mix well. Set the tin on the middle oven rack and roast for 10–15 minutes, until the edamame starts to take on a little colour. Transfer the mixture to the refrigerator and chill until fully cooled, about 30 minutes.
- 3
Stir in the tomato, basil, and vinegar, then toss everything together. Adjust the seasoning to taste. Serve cold or at room temperature.
Allergens
SoybeansSulphites
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
