Best 5 Roasted Edamame Salad Recipes

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**Roasted Edamame Salad: A Delightful Fusion of Flavors and Textures**

Embrace the vibrant flavors and textures of roasted edamame salad, a culinary delight that combines the nutty goodness of edamame, the crispness of fresh vegetables, and a tangy dressing for a refreshing and satisfying meal. This versatile salad offers a medley of recipes, each showcasing unique ingredients and culinary techniques to tantalize your taste buds. From the classic roasted edamame salad with its simplicity and straightforward preparation to the more elaborate warm roasted edamame salad with crispy bacon and a creamy dressing, these recipes cater to diverse preferences and skill levels. Whether you're seeking a quick and healthy lunch option or a flavorful side dish to complement your main course, roasted edamame salad promises a delightful culinary experience.

Let's cook with our recipes!

ROASTED CORN AND EDAMAME SALAD



Roasted Corn and Edamame Salad image

A late-summer side with lots of crunch, spice and herbs, this is great with anything grilled. Hugh Mangum, the New York chef of Texas lineage who started the Mighty Quinn's Barbeque chain, has brightened up the traditional Texas plate of meat, meat, meat and white bread with fresh sides like this one. It holds up well overnight, too.

Provided by Julia Moskin

Categories     dinner, lunch, snack, salads and dressings, side dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 18

Freshly cut kernels from 6 to 8 ears fresh corn
6 cloves garlic, not peeled
1 tablespoon vegetable oil, such as grapeseed, corn or olive
2 teaspoons mild chile powder, such as ancho, pasilla or Hatch
1 teaspoon ground cumin
Kosher salt
1 pound shelled soybeans (edamame, available frozen) or lima beans
2 red bell peppers, seeded and diced, or 4 plum tomatoes, seeded and diced
1 medium-size jicama or 2 cucumbers, peeled and diced (about 1 cup)
6 scallions, white and pale green parts, thinly sliced
1/4 cup crumbled Cotija or mild goat or feta cheese
1/4 cup roughly chopped cilantro leaves, for garnish
1 tablespoon honey
Freshly squeezed juice and zest of 6 limes (about 1/2 cup)
1/2 cup vegetable oil, such as grapeseed or corn, more to taste
1/4 cup roughly chopped cilantro, preferably both white roots and green leaves
2 teaspoons kosher salt, more to taste
2 teaspoons freshly ground black pepper

Steps:

  • Heat oven to 450 degrees. In a bowl, toss corn kernels and garlic cloves with the tablespoon of oil, chile powder, cumin and 2 teaspoons of salt. Spread in a sheet pan and roast 10 to 12 minutes, until fragrant and golden. Set aside to cool.
  • In a pot of salted boiling water, cook the beans just until crisp-tender. Drain and set aside to cool.
  • Make the dressing: Squeeze the roasted garlic flesh out of the papery skins into a blender. Add the honey, lime juice and zest, 1/2 cup oil, the cilantro roots and leaves, and salt and pepper. Blend until smooth. Taste and add more oil if the dressing is too tart.
  • In a serving bowl, combine the corn, beans, bell peppers, jicama or cucumbers, scallions and cheese. Pour most of the dressing over this and toss well. Taste and add more dressing, and salt and pepper to taste. Sprinkle 1/4 cup cilantro leaves on top and serve.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 5 grams, TransFat 0 grams

ROASTED EDAMAME SALAD



Roasted Edamame Salad image

Provided by Alton Brown

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

12 ounces fresh or frozen shelled edamame, about 2 cups
1/2 cup fresh corn kernels, about 2 ears of corn
1/4 cup finely diced scallion
1 clove garlic, minced
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chopped fresh tomato
1/4 cup chopped fresh basil leaves
1 tablespoon red wine vinegar

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
  • Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

ROASTED CORN AND EDAMAME SALAD



Roasted Corn and Edamame Salad image

From Self.com. 6/17/2009: I finally got around to making this and we LOVED it! We don't have a grill, so I used Recipe #177558 by Chef #219942. It turned out great and was a wonderful compliment to the salmon I made for dinner. Hope you enjoy it as much as we did!

Provided by AnnieLynne

Categories     Soy/Tofu

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

2 ears fresh corn, unhusked
1/2 cup edamame, shelled
1/4 cup red onion, chopped
1/4 cup red bell pepper, finely diced
1 tablespoon fresh cilantro, finely chopped
1 tablespoon light mayonnaise
1 tablespoon lemon juice
1 1/2 teaspoons ginger, finely chopped (or grated)
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Soak fresh corn in cold water about 30 minutes.
  • Heat grill on high.
  • Grill corn in husk, 10 to 15 minutes, turning once.
  • Let cool.
  • Remove husks.
  • Cut corn from cob into a bowl; combine with remaining ingredients.
  • Cover and chill in refrigerator until ready to serve.

Nutrition Facts : Calories 108.5, Fat 4, SaturatedFat 0.6, Cholesterol 1.3, Sodium 115.2, Carbohydrate 14.7, Fiber 3.1, Sugar 2.5, Protein 5.9

ROASTED CORN AND EDAMAME SALAD



ROASTED CORN AND EDAMAME SALAD image

Categories     Salad     Corn

Yield 6

Number Of Ingredients 13

Ingredients
4 ears of corn, with husks on
1½ cups frozen edamame
2 tablespoons mayonnaise
1½ tablespoons lime juice
½ tablespoon honey
1 small clove garlic, minced
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup olive oil or vegetable oil
½ red bell pepper, diced
2 tablespoon finely diced red onion
¼ cup sliced fresh basil

Steps:

  • Preheat oven to 350 degrees. Place corn, husks and all on a sheet pan and place in oven for 30 minutes. Let cool slightly and remove husks and silk. Using a serrated knife cut kernels from cob and place in a large bowl. Cook edamame according to package directions. Drain and let cool. Add to corn. In a small bowl, whisk together mayonnaise, lime juice, honey, garlic, salt and pepper. Gradually whisk in oil. Pour dressing over corn/edamame. Toss to coat. Stir in red bell pepper, red onion, and basil.

ROASTED EDAMAME SALAD ALTON BROWN



ROASTED EDAMAME SALAD ALTON BROWN image

Categories     Salad     Bean     Roast     Low Fat     Vegetarian     Wheat/Gluten-Free     Summer     Vegan

Yield 4 People

Number Of Ingredients 10

12 ounces fresh or frozen shelled edamame, about 2 cups
1/2 cup fresh corn kernels, about 2 ears of corn
1/4 cup finely diced scallion
1 clove garlic, minced
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chopped fresh tomato
1/4 cup chopped fresh basil leaves
1 tablespoon red wine vinegar

Steps:

  • Preheat the oven to 400 degrees F. Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes. Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

Tips:

  • Choose fresh edamame pods that are bright green and plump.
  • To easily remove the edamame from the pods, blanch them in boiling water for a few minutes, then drain and rinse with cold water.
  • Roast the edamame in a hot oven until they are slightly charred and crispy.
  • Add your favorite seasonings and mix-ins to the roasted edamame, such as salt, pepper, garlic powder, olive oil, lemon juice, or herbs.
  • Serve the roasted edamame salad warm or cold, as a side dish or snack.

Conclusion:

Roasted edamame salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be customized to your liking. With its high protein and fiber content, edamame is a great addition to a healthy diet. So next time you are looking for a quick and easy snack or side dish, give roasted edamame salad a try!

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