Edamame Salad With Roasted Garlic

• 4 large garlic cloves, unpeeled
• 1 (16 ounce) bag edamame, shelled (if frozen, thaw first)
• 1 cup plain yogurt
• 14 cup chopped fresh flat-leaf parsley
• 2 tablespoons finely diced red bell peppers
• 1 tablespoon thinly sliced fresh basil
• 2 teaspoons balsamic vinegar
• 12 teaspoon salt
• lettuce leaf, for serving (Bibb or Boston)

1. Roast the garlic in an ungreased skillet over medium heat, turning frequently until softened (they'll have dark splotches in spots), about 15 minutes.
2. Cool and slip off the papery skins.
3. Boil the Edamame beans in salted water to cover until tender, about 5 minutes.
4. Drain, cool and pat dry.
5. Make the dressing by combining the yogurt, parsley, bell pepper, basil and vinegar.
6. Mix beans with dressing and add salt to taste, usually about 1/2 teaspoon.
7. Serve the salad on lettuce leaves.

garlic, edamame, plain yogurt, parsley, red bell peppers, fresh basil, balsamic vinegar, salt, lettuce leaf

Taken from www.food.com/recipe/edamame-salad-with-roasted-garlic-223707 (may not work)