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Oven Roasted Edamame Salad


Oven Roasted Edamame Salad

Patricia Reitz

Edamame, or soy beans, are packed full of nutrition, boasting high levels of protein, potassium, magnesium, iron, vitamin c, vitamin k, folate, and fiber.

So not only are edamame very nutritious, they're also very delicious.  You may have enjoyed nibbling on them addictively at a Japanese restaurant, steamed or boiled in their salted fuzzy inedible pods.  Here, I've taken shelled beans and roasted them in the oven with a few other vegetables to sweeten everything up, then I added a touch of oil, vinegar, and fresh basil.  Fantastic served at room temperature or chilled.  Enjoy. 

Oven Roasted Edamame Salad

makes 4 servings

Printable Recipe


  • 10 ounces shelled edamame (if frozen, thaw)

  • 1 medium red bell pepper, sliced into small matchsticks

  • 1/2 cup corn kernels

  • 2-3 scallions, sliced (white and green parts)

  • 1 clove garlic, minced

  • 1 tablespoon olive oil

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper

  • 1 tablespoon olive oil

  • 1 tablespoon red wine vinegar

  • 1/4 cup chopped fresh basil


  1. Preheat oven to 400F.

  2. Place edamame, bell pepper, corn, scallions, and garlic on half sheet pan.

  3. Add 1 tablespoon olive oil, salt, and pepper to the vegetables; toss to coast.

  4. Spread vegetables out into a single layer on sheet pan and roast for 15-20 minutes.

  5. When vegetables have cooled to room temperature, stir in the remaining tablespoon olive oil, red wine vinegar, and chopped fresh basil.