EDAMAME SUCCOTASH SALAD

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Edamame Succotash Salad image

Provided by Tracey Seaman

Categories     Salad     Bean     Soy     Tomato     Side     Sauté     Kid-Friendly     Quick & Easy     Lunch     Corn     Healthy     Vegan     Chive     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher     Small Plates

Yield Makes 10 servings (about 5 cups)

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 bag (1 pound) shelled edamame (soybeans), thawed
1 bag (1 pound) frozen corn, thawed, or 3 cups fresh-cut corn kernels (from about 4 ears)
2 large ripe plum tomatoes, diced
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup minced fresh chives or basil

Steps:

  • 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.
  • 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.

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