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Small Batch Edamame Salad

Course Salad
Cuisine American
Keyword corn and edamame, edamame salad, small batch salad, vegetarian salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Edamame, red bell pepper, and corn roasted together, then tossed with fresh tomato and red wine vinegar. Serves two.

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

Directions

  • Heat the oven to 400°F.
  • Toss the edamame, bell pepper, corn, scallion, and garlic with the olive oil, salt, and pepper.
  • Spread the mixture on a baking tray and roast for 10 to 15 minutes.
  • Let it cool for about 15 minutes.
  • 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.