Roasted Edamame Salad

INGREDIENTS

• 1 clove garlic, minced
• 1/4 cup finely diced scallion
• 1 tablespoon red wine vinegar
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup fresh corn kernels, about 2 ears of corn
• 1 cup chopped fresh tomato
• 12 ounces fresh or frozen shelled edamame, about 2 cups
• 1/4 cup chopped fresh basil leaves
• 3/4 teaspoon kosher salt
• 1 tablespoon olive oil