Summer Corn and Edamame Succotash Salad

Name: Summer Corn and Edamame Succotash Salad
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Universal
Ingredients: 259 g Canned corn; 283 g Frozen edamame; 283 g Cherry tomatoes; 35.0 g Onions; 7.5 g Basil; 28.5 g Olive oil; 16.2 g Balsamic vinegar; 2.4 g Kosher salt; 0.59 g Pepper

🥄 🥄 🥄 🥄 🥄

A super simple summer salad with the sweet crunch of corn, juicy tomatoes, and the protein-punch of edamame.

Kategorie: Salate

Quelle: www.kitchentreaty.com

Ausrüstung

	Saucepan
	Mixing bowl

Zutaten

	Dosenmais
	tiefgekühlte Edamame
	Kirschtomaten
	Zwiebeln
	Basilikum
	Olivenöl
	Balsamicoessig
	koscheres Salz
	Pfeffer

Zubereitung

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.