I don’t care for pre-prepared dishes. They rarely taste like much more than the packaging they come in. Awhile ago I did buy a premade edamame salad and it was decent enough, but I knew it would be better made at home. And I was right : )
I was trying to decide what to put in the dressing, then I remembered I had a jar of dressing in the fridge leftover from this salad and thought I’d give it a try. It was a perfect fit and I think this salad is just as good after it sits for a bit as well, as the dressing marries with the edamame and beans for a while.
EDAMAME SALAD WITH ROASTED VEGETABLES
1 1/2 cups edamame*
1 ear corn, kernels cut off
1/2 cup chopped red bell pepper
1/4 cup dried cranberries
drizzle olive oil
Dressing, recipe follows
Place the carrots, corn kernels, and pepper on a large rimmed baking sheet and drizzle with a little olive oil.
Roast at 450 degrees for 15 minutes.
Add as much dressing as desired.
*I use frozen unshelled edamame from Costco. When you want to use them, you just microwave and shell.
Shake everything together in a jar.