Edamame Succotash Salad

Ingredients for Edamame Succotash Salad

• 2 tablespoons extra-virgin olive oil

• 1 medium onion, chopped

• 1 bag (450g ) shelled edamame (soybeans), thawed

• 1 bag (450g ) frozen corn, thawed, or 725ml fresh-cut corn kernels (from about 4 ears)

• 2 large ripe plum tomatoes, diced

• 1 1/4 teaspoons kosher salt

• 1/4 teaspoons freshly ground black pepper

• 1/4 cup minced fresh chives or basil

How to make Edamame Succotash Salad

Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes.

Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.