Edamame Succotash Salad

1 Review
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Photo: Randy Mayor; Styling: Lindsey Lower
Yield:
Serves 4 (serving size: 3/4 cup)
By Elizabeth Nelson
September 2014
RECIPE BY Cooking Light

Ingredients

  • 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

Nutritional Information

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

How to Make It

Step 1

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

Step 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.

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Ratings & Reviews

MPHal84's Review

MPHal84
August 25, 2014
This might not be "special occasion worthy" but I still think this recipe deserves 4 stars for being so easy, fresh, beautiful and healthful. I've now made this twice in one week it's so good. It's great right away and also keeps well for lunches.