Culinary Countdown to Summer: Edemame Salad

I actually got this one from Alton Brown's 'good eats', (only I always at least double the garlic in all of Alton's recipes. He never adds enough in my opinion!) one of my favorite shows for sure!

This salad is packed with protein and is therefore great for vegetarians.

Because it can be served chilled or at room temperature it's great for summer picnics, bbq's and potlucks, and leftovers are great for lunch if you're brown-bagging it.

You will need:

2 cups frozen edemame
1/2 cup corn (2 ears)
1/4 cup diced scallion
2 cloves garlic minced
1 TBSP olive oil
3/4 tsp salt
1/4 tsp ground black pepper
1 fresh chopped tomato
1/4 cup chopped basil leaves
1 TBSP red wine vinegar

To make:

1)Combine edemame. Corn, scallion, garlic, olive oil, salt and pepper on 13 by 9 baking sheet.

2)Roast for 10 to 15 min or until browned at 400 degrees F. (oven works fine, but we all know that the word 'roast' really means bbq!)

3)Cool in refrigerator for at least 30 min.

4)Add fresh tomato, basil, and vinegar and toss to combine.