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Corn Edamame Succotash Salad

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 Time 15 minutes
Cook Time 7 minutes
Servings 6 people

Ingredients

  • 3 ears corn shucked
  • 1 tsp + 2 tbsp olive oil
  • Juice of ½ lemon
  • 1 garlic clove minced
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 ½ cups shelled edamame cooked
  • 1 pint cherry tomatoes halved or quartered
  • 2 scallions thinly sliced
  • 2 tbsp chives

Instructions

  1. 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.
  2. In a small mixing bowl, whisk together lemon juice, garlic, salt, pepper and remaining olive oil.
  3. 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.