Edamame Succotash Salad
A fresh and colorful twist on traditional succotash featuring edamame, corn, and tomatoes. This healthy side dish combines protein-rich soybeans with sweet corn and fresh herbs for a delicious summer salad.
6 servings
12 min
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Ingredients
- •2 tablespoons extra-virgin olive oil
- •1 medium onion
- •1 pound shelled edamame
- •1 pound corn
- •2 large plum tomatoes
- •1¼ teaspoons kosher salt
- •¼ teaspoon freshly ground black pepper
- •¼ cup fresh chives or basil
Cooking Instructions
- 1.
Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes.
5 min
- 2.
Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil.
7 min
