Roasted Edamame and Corn Salad

Preheat oven to 400 degrees
On one roasting pan lined with parchment paper spread out frozen edamame
On a second roasting pan lined with parchment paper spread out frozen corn
Roast the vegetables for 40-50 minutes stirring halfway until they start to get brown and crispy
While the veggies roast chop tomatoes in half, dice the red pepper, and if adding a cumcumber quarter the cucumber and slice thinly
Finely chop the basil and place tomatoes, cucumber, and basil in a large bowl
Once the vegetables are done roasting let cool for 10-15 minutes and add to the mixing bowl
Add in balsamic vinegar and salt and pepper. Taste and add additional balsamic vinegar if needed.
Ready to serve and keep leftovers in the fridge for 3-4 days.