Alton’S Edamame Salad

• 2 cups Frozen Edamame Beans
• 1 cup Corn Kernels, Fresh Or Frozen
• 3/4 teaspoons Kosher Salt (or Half Fine Salt)
• 1/2 teaspoons Ground Black Pepper
• 1 Tablespoon Olive Oil
• 1 clove Garlic, Crushed
• 1 cup Grape Tomatoes, Halved
• 1/4 cups Sliced Scallions, White And Green Parts
• 1/4 cups Chopped Fresh Basil
• 1 Tablespoon Red Wine Vinegar

1. In a nonstick skillet over medium high heat, saute edamame, corn, salt, and pepper in the olive oil, stirring very frequently, until edamame and corn turn golden brown in spots. Remove from heat and place in large bowl. Add remaining ingredients and stir well. Serve at room temperature.
2. Recipe adapted from Alton Brown.

frozen edamame beans, corn kernels, kosher salt, ground black pepper, olive oil, clove garlic, grape tomatoes, ubc, ubc, red wine vinegar

Taken from tastykitchen.com/recipes/salads/altone28099s-edamame-salad/ (may not work)