Active Time
15 Mins
Total Time
20 Mins
Serves 4 (serving size: about 1 cup)

We're ready for the glories of summer produce, but since it's not quite the season, frozen vegetables and year-round grape tomatoes do the job wonderfully. This speedy, veggie-packed entrée is light yet satisfying, and it holds up great when prepared a day in advance.

How to Make It

Step 1

Heat a large nonstick skillet over medium-high. Add oil to pan; swirl to coat. Add onion, and cook, stirring occasionally, until tender, about 4 minutes.

Step 2

Add edamame; cook, stirring constantly, 2 minutes. Add corn; cook, stirring constantly, 2 minutes. Remove from heat. Transfer to a bowl; cool 10 minutes. Stir in tomatoes, feta, dill, parsley, vinegar, salt, and pepper.

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Ratings & Reviews

Didn't read instructions, but it was great!

June 14, 2017
I looked at the ingredient list without the instructions and just assumed it was not something to be cooked!  I just used everything thawed and/or raw and it was a delicious, refreshing salad (and no need to heat up the kitchen by cooking).  Vegetables were crisp and no need to cool after cooking.  Family asked for it again and I would make it the same way.  Great for BBQ or picnic.

Loved this salad!

May 21, 2017
My husband is a big succotash fan so I thought I'd try this version since I had all of the ingredients on hand. We both really liked it. I liked the addition of feta and the taste overall. I will make this again.