Summer Corn and Edamame Succotash Salad
A super simple summer salad with the sweet crunch of corn, juicy tomatoes, and the protein-punch of edamame.
Category: Salads
Source: www.kitchentreaty.com
Equipment
| Saucepan | |
| Mixing bowl |
Ingredients
| Frozen corn | |
| Edamame | |
| Cherry tomatoes | |
| Onion | |
| Basil | |
| Olive oil | |
| Balsamic vinegar | |
| Kosher salt | |
| Pepper |
Instructions
Set a large pot of water over high heat. Bring to a boil. Carefully add the corn cobs. Boil for three minutes. Remove with tongs and set aside to cool a bit. Add the edamame. Cook for three minutes. Drain and let cool for a bit.
Cut the corn kernels off the cob. Add them to the bowl along with the cooled edamame. Add the cherry tomatoes, onion, and basil.
Drizzle in the olive oil and vinegar. Add salt and pepper.
Toss well. Taste and add additional salt and pepper if desired. Serve immediately or refrigerate until ready to serve. Keeps well for 2-3 days in the refrigerator.
Nutrition
| Serving size: | 229.0 |
| Energy: | 211.1 |
| Ratio: | 0.9 |
| Carbohydrate: | 20.0 |
| Fat: | 12.3 |
| Protein: | 11.2 |
| Saturated fat: | 2.0 |
| Sodium: | 387.3 |
| Sugar: | 7.4 |