Edamame Succotash Salad

Name: Edamame Succotash Salad
Yield: Serves 4 (serving size: 3/4 cup)
Ingredients: 8 cups water; 1 ½ cups frozen shelled edamame; 2 teaspoons butter; 1 cup fresh corn kernels; ½ cup chopped sweet onion; 1 garlic clove, minced; 1 pint cherry tomatoes, halved; ½ teaspoon freshly ground black pepper; .38 teaspoon kosher salt; ¼ cup chopped fresh basil

1 Rating
1 Review

By Elizabeth Nelson

Recipe by Cooking Light September 2014

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Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary test

Yield:

Serves 4 (serving size: 3/4 cup)

Nutrition Info

Directions

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

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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.

Nutrition Facts

Per Serving:

121 calories; fat 4.7g; saturated fat 1.6g; sodium 210mg.

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MPHal84

08/25/2014

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.

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Edamame Succotash Salad

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Edamame Succotash Salad

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Edamame Succotash Salad

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Edamame Succotash Salad