QT Bird

birds, blooms and back to basics

Cooking for One

Small Batch Edamame Salad

Make a roasted edamame salad for two with bell pepper, corn, scallion, and fresh tomato in a red wine vinegar dressing. Cool and serve in about 40 minutes.

By

Sara Noel
Jump to Recipe Print Recipe

Small Batch Edamame Salad

Be the first to rate it
Edamame, red bell pepper, and corn roasted together, then tossed with fresh tomato and red wine vinegar. Serves two.
Print Recipe Add us on Google
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
CourseSalad
CuisineAmerican
Servings2 servings
Calories215
Ingredients Equipment Directions

Ingredients
  

  • 6 oz shelled edamame
  • 6 oz chopped red bell pepper
  • 4 oz corn kernels
  • 1 scallion sliced
  • 1 garlic clove minced
  • ½ Tbsp olive oil
  • ⅛ tsp salt
  • ⅛ tsp black pepper
  • ½ cup chopped tomato
  • ½ Tbsp red wine vinegar

Equipment

  • baking sheet
  • mixing bowl

Directions
 

  1. Heat the oven to 400°F.
  2. Toss the edamame, bell pepper, corn, scallion, and garlic with the olive oil, salt, and pepper.
  3. Spread the mixture on a baking tray and roast for 10 to 15 minutes.
  4. Let it cool for about 15 minutes.
  5. Stir in the raw tomato and the vinegar, then serve.

Nutrition

Serving: 288g | Calories: 215kcal | Carbohydrates: 27g | Protein: 13g | Fat: 8.5g | Saturated Fat: 1.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 161mg | Potassium: 819mg | Fiber: 8.4g | Sugar: 8.5g | Vitamin A: 3480IU | Vitamin C: 124mg | Calcium: 75mg | Iron: 2.9mg

Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; scallion counted as green onions, ½ cup chopped tomato counted as tomatoes. Brands and portions vary, so use it only as an approximation.

Previous story
Next story

More to love