Edamame Salad with Roasted Garlic Vinaigrette

This high-protein salad serves 4-6

Vinaigrette:
-one head garlic, with a half inch cut off top to reveal the cloves
-2 T. extra virgin olive oil (I'm partial to the Spanish olive oil from Trader Joe's)
-3 T. red wine vinegar
-3/4 tsp. coarse salt
-1/4 tsp. red-pepper flakes
-freshly ground pepper to taste

Salad:
-4 cups shelled edamame
-2 cups frozen corn kernels
-1 medium cucumber, quartered lengthwise and thinly sliced
-1/2 red onion, thinly sliced
-2 T. chopped fresh parsley
-4 ounces feta cheese, crumbled
-3/4 cup walnuts, toasted and chopped

To make the vinaigrette:
-Heat oven to 350 degrees. Drizzle garlic with a teaspoon of olive oil, wrap in parchment and then in foil, and bake until soft, about a half hour. Squeeze garlic out and mash with a fork until smooth.

-Whisk one tablespoon of the mashed garlic with the rest of the dressing ingredients.

To make the salad:
-Cook frozen edamame for 4 minutes in boiling water, drain, and spray with cold water to cool them. Cook the frozen corn for 1 minute in boiling water, drain and spray with cold water.

-Mix the beans and corn with cucumber, onion, parsley, feta, and walnuts. Toss in the vinaigrette. Refrigerate. Best served at room temperature, or slightly chilled.