Edamame Salad With Roasted Garlic

1. 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. 2

   Cool and slip off the papery skins.

3. 3

   Boil the Edamame beans in salted water to cover until tender, about 5 minutes.

4. 4

   Drain, cool and pat dry.

5. 5

   Make the dressing by combining the yogurt, parsley, bell pepper, basil and vinegar.

6. 6

   Mix beans with dressing and add salt to taste, usually about 1/2 teaspoon.

7. 7

   Serve the salad on lettuce leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.