Warm Succotash Salad

• FAST
• HEALTHY
• VEGETARIAN

Ingredients

1. 2 tablespoons fresh lemon juice
2. 1 1/2 teaspoons minced thyme
3. 1 1/2 teaspoons minced mint
4. 1 small garlic clove, minced
5. 1/2 teaspoon grated lemon zest
6. 1/2 teaspoon sugar
7. 1/3 cup plus 1 tablespoon canola oil
8. Salt and freshly ground pepper
9. 2 ounces mesclun (4 cups)
10. 1/4 cup halved cherry tomatoes
11. 1 1/2 cups fresh corn kernels (from 3 ears)
12. 1 cup shelled edamame, thawed
13. 1 red bell pepper, finely diced

1. In a medium bowl, combine the lemon juice, thyme, mint, garlic, lemon zest and sugar. Whisk in 1/3 cup of the oil and season with salt and pepper.
2. In another bowl, toss the mesclun and tomatoes with 1 tablespoon of the dressing. Mound the salad on plates.
3. Heat the remaining 1 tablespoon of oil in a large skillet. Add the corn, edamame and bell pepper and cook over moderately high heat until crisp-tender, about 3 minutes. Add to the dressing in the bowl, season with salt and pepper and toss. Spoon the succotash over the salad and serve.