Log in: Kristin Meier
After a couple of hours on the road with 3 kids, I rolled into my parents’ driveway around dinnertime with a stuffed van and 4 empty bellies. I was excited to see that my dad prepared a mouthwatering spread, complete with Basil Corn and Edamame Salad, Quinoa Salad with Asian Sesame Vinegrette, Homemade Sweet Potato Fries, fruit salad, and a freshly baked homemade sourdough bread. What a welcoming! I loaded my plate with greens, quinoa salad, edamame salad, and topped it with freshly diced avacado and added the sides. Delicious! It was good to be home! Thanks, Dad!
- 2 c shelled organic edamame
- 1 c fresh corn kernels
- 1 clove garlic, minced
- 1 T extra virgin olive oil
- 1/2 t pepper
- 1 c tomato, diced
- 1/4 c organic basil leaves, diced
- 1 T red wine vinegar
Preheat oven to 400 degrees.Toss edamame, corn, garlic, oil, and pepper together and place on metal pan. Roast for about 10-15 minutes until edamame begins to brown. Place pan in refrigerator to cool for about a half hour. When cool, add tomato, basil, and vinegar and toss to combine. Enjoy!
Inspriation: Roasted Edamame Salad from