Edamame Succotash Salad

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Edamame Succotash Salad
Photo: Randy Mayor; Styling: Lindsey Lower
Serves 4 (serving size: 3/4 cup)


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8 cups water
1 1/2 cups frozen shelled edamame
2 teaspoons butter
1 cup fresh corn kernels
1/2 cup chopped sweet onion
1 garlic clove, minced
1 pint cherry tomatoes, halved
1/2 teaspoon freshly ground black pepper
3/8 teaspoon kosher salt
1/4 cup chopped fresh basil


1. Bring 8 cups water to a boil in a saucepan. Add edamame; cook 3 minutes or until tender. Drain.

2. Melt butter in a large skillet over medium-high heat. Add fresh corn kernels, onion, and minced garlic; sauté 4 minutes. Stir in edamame, halved cherry tomatoes, pepper, and salt; sauté 1 minute. Stir in basil.

Created date

July 2014

Nutritional Information

Calories 121
Fat 4.7 g
Satfat 1.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 210 mg
Calcium 0.0 mg