Roasted Vegetable Salad
- Number of Servings: 4
Ingredients
2 cups frozen shelled edamame1 cup fresh corn kernals (3 ears)1/4 cup diced scallions or green onions6 cloves minced garlic1 tbsp canola oil1/2 tsp sea salt1/2 tsp black pepper1 1/2 cup chopped tomatoes4 tbsp diced basil leaves1 tbsp balsamic or red wine vinegar
Mix edamame, corn, green onions, garlic, oil and seasonings together, then pour into a 9 x 13 cake pan. Roast for 12-15 minutes, then remove and cool. After 30 minutes, mix with the tomato, basil and vinegar. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user DADTEU.
Number of Servings: 4
Recipe submitted by SparkPeople user DADTEU.
Nutritional Info Amount Per Serving
- Calories: 213.3
- Total Fat: 9.2 g
- Cholesterol: 0.0 mg
- Sodium: 317.0 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 7.2 g
- Protein: 12.3 g
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