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

Lucia Watson
August 2004

Gallery

© Frances Janisch

Recipe Summary

total:
30 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Notes

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

Advertisement
Advertisement