The Good News Edamame (whole soybeans) contain a rich source of cholesterol-reducing compounds.
More Terrific Salads
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced thyme
1 1/2 teaspoons minced mint
1 small garlic clove, minced
1/2 teaspoon grated lemon zest
1/2 teaspoon sugar
1/3 cup plus 1 tablespoon canola oil
Salt and freshly ground pepper
2 ounces mesclun (4 cups)
1/4 cup halved cherry tomatoes
1 1/2 cups fresh corn kernels (from 3 ears)
1 cup shelled edamame, thawed
1 red bell pepper, finely diced
How to Make It
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.
In another bowl, toss the mesclun and tomatoes with 1 tablespoon of the dressing. Mound the salad on plates.
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.