Roasted edamame salad delivers crunch, fresh herbs, and sesame flavor. It’s the perfect blend of edamame and fresh vegetables. For this vibrant salad, we roast shelled edamame alongside corn kernels, red bell pepper, and green onions. Then, we toss these vegetables in a mild, yet nutty sesame vinaigrette.
We love bringing this salad to family gatherings, potlucks, and picnics. For a quick lunch or dinner, we toss it on rice bowls alongside a little baked tofu. And, we’ll also pair this up with our favorite sandwich. This salad is extremely versatile.
How To Make This Recipe
We begin by preheating our oven to 400°F. While the oven preheats, we toss our shelled edamame, sweet corn, bell pepper, onion, garlic, ginger together in peanut oil. Once everything is coated in peanut oil, we pour our edamame blend into our baking pan. Then, we season everything with a little salt and black pepper.
Roast Edamame Blend
Next, we roast our vegetables in the oven for 10 minutes or so–just until the edamame starts to brown. At this point, we remove this from the oven and cool for 30 minutes. When we plan to serve this salad right away, we’ll allow our vegetables to chill in the refrigerator for the last 20 minutes.
As our vegetables cool, we’ll make our roasted edamame salad dressing. To do so, we’ll grab a small mixing bowl and whisk together our rice vinegar, sesame oil, and parsley.
Ready to Serve
Once cool, we toss our edamame blend with our dressing and sesame seeds. Then, we give it a little taste and adjust seasonings as desired. We enjoy serving this roasted edamame salad chilled, so we’ll pop it back into the refrigerator until serving time.
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Recipe Card for Roasted Edamame Salad
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Roasted Edamame Salad
Equipment
- Baking pan
Ingredients
- 2 cups shelled edamame fresh or thawed from frozen
- 1/2 cup corn kernels fresh or thawed from frozen
- 1 large red bell pepper chopped
- 2 each green onions sliced
- 1 teaspoon garlic minced
- 1/2 teaspoon ginger minced
- 1 tablespoon peanut oil
- 1/4 cup fresh Italian parsley chopped
- 1 tablespoon rice vinegar
- 1/4 teaspoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- salt and black pepper to taste
Instructions
- Preheat oven to 400°F (205°C).
- In a large bowl, combine the shelled edamame, corn, bell pepper, onion, garlic, ginger and peanut oil. Season with salt and pepper to taste.
- Pour into a baking pan. Roast the edamame mixture in the oven for 10 to 15 minutes, or just until the edamame starts to brown.
- Remove from the oven and cool in the refrigerator for 30 minutes. Once cool, stir in parsley, rice vinegar, toasted sesame oil and sesame seeds.
- Taste and adjust seasoning, as desired. Serve chilled. Enjoy!
