Roasted Corn and Edamame Salad

Amazing Appetizers

Corn and soybeans were two of the major crops that were in surplus and going to waste in the 1970’s, causing MidWest farmers to need Shirley Chisolm’s help. So, here’s a bright and delicious salad of roasted corn and edamame in a creamy and light dressing to honor and thank her for all she did, both for the farmers, and America’s poor!

2 cans of corn kernels (vacuum packed in water)
1 tsp garlic-herb powder
Salt and pepper to taste
2 cups frozen edamame
2 tablespoons mayonnaise
1 1/2 tablespoons lime juice
1/2 tablespoon honey
1 small clove garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil or vegetable oil
1/2 red bell pepper, diced
2 tablespoon finely diced red onion
1/4 cup sliced fresh basil

Preheat oven to 350 degrees. Season drained corn with garlic, salt and pepper and place on a sheet pan and place in oven to roast for 10 minutes. Let cool slightly and place in a large bowl.

Cook edamame according to package directions. Drain and let cool. Add to corn.

In a small bowl, whisk together mayonnaise, lime juice, honey, garlic, salt and pepper. Gradually whisk in oil.

Pour dressing over corn/edamame. Toss to coat. Stir in red bell pepper, red onion, and basil.