This light and tasty salad is perfect for starting off a healthy new year. Corn is sautéed in a skillet with shelled edamame. Lemon vinaigrette for the salad is made with lemon juice, garlic, salt, pepper and olive oil. After the corn cools, it is mixed with cut tomatoes, scallions and chives. The vinaigrette is tossed in before serving. This twist on traditional succotash gets protein from edamame.
Course
Salad
Prep Time15minutes
Cook Time7minutes
Servings6people
Ingredients
3ears cornshucked
1tsp+ 2 tbsp olive oil
Juice of ½ lemon
1garlic cloveminced
½tspsalt
¼tsppepper
1 ½cupsshelled edamamecooked
1pintcherry tomatoeshalved or quartered
2scallions thinly sliced
2tbspchives
Instructions
Rub corn with 1 tsp olive oil and grill until lightly charred, about 5 to 7 minutes. Let the corn cool slightly before slicing the kernels off the corn.
In a small mixing bowl, whisk together lemon juice, garlic, salt, pepper and remaining olive oil.
In a large bowl combine corn, edamame, tomatoes, scallions and chives. Stir in the lemon vinaigrette. Taste and add more salt and pepper if needed.
Recipe Notes
If you don’t want to grill the corn cobs (or only have corn kernels) you can sauté in a skillet with the edamame until the corn is lightly charred.