Name: Warm Succotash Salad
Total time: 30 min
Yield: 4
Ingredients: 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

Step 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.

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Step 2
In another bowl, toss the mesclun and tomatoes with 1 tablespoon of the dressing. Mound the salad on plates.
Step 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.

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Warm Succotash Salad

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