My F&W
quick save (...)
Warm Succotash Salad
© Frances Janisch

Warm Succotash Salad

  • FAST

The Good News Edamame (whole soybeans) contain a rich source of cholesterol-reducing compounds.

  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.
Notes One Serving 357 cal, 27.3 gm fat, 2.2 gm saturated fat, 24 gm carb, 6 gm fiber.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.