Roasted Vegetable Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Roasted Vegetable Salad calories by ingredient


Introduction

Shelled edamame, corn, tomato, scallions and herbs make this a wonderful salad and a great way to use soybeans. Shelled edamame, corn, tomato, scallions and herbs make this a wonderful salad and a great way to use soybeans.
Number of Servings: 4

Ingredients

    2 cups frozen shelled edamame
    1 cup fresh corn kernals (3 ears)
    1/4 cup diced scallions or green onions
    6 cloves minced garlic
    1 tbsp canola oil
    1/2 tsp sea salt
    1/2 tsp black pepper
    1 1/2 cup chopped tomatoes
    4 tbsp diced basil leaves
    1 tbsp balsamic or red wine vinegar

Directions

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.