Best 2 Edamame Succotash Salad Recipes
Edamame succotash salad is a vibrant, flavorful, and nutritious dish that is perfect for summer gatherings or as a healthy side dish. Its vibrant colors and variety of textures create a visually appealing plate that is sure to impress your guests. With a combination of fresh edamame, sweet corn, red bell peppers, and black beans, all tossed in a zesty dressing, this salad is a delightful explosion of flavors, offering a perfect balance of sweetness, crunch, and tanginess. The addition of fresh herbs like cilantro and basil adds a touch of freshness, while a squeeze of lime juice brightens up the taste and adds a citrusy twist. Whether you serve it as a main course or as a side dish, edamame succotash salad is a sure-fire hit that will leave your taste buds dancing with joy.
Let's cook with our recipes!
SUMMER CORN & EDAMAME SUCCOTASH SALAD
A super simple summer salad with the sweet crunch of corn, juicy tomatoes, and the protein-punch of edamame.
Provided by Kare for Kitchen Treaty
Categories Salad
Time 16m
Number Of Ingredients 9
Steps:
- Set a large pot of water over high heat. Bring to a boil. Carefully add the corn cobs. Boil for three minutes. Remove with tongs and set aside to cool a bit. Add the edamame. Cook for three minutes. Drain and let cool for a bit.
- Cut the corn kernels off the cob (I set it on end and use a large, sharp chef's knife. Be careful!) Add them to the bowl along with the cooled edamame. Add the cherry tomatoes, onion, and basil.
- Drizzle in the olive oil and vinegar. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Toss well. Taste and add additional salt and pepper if desired. Serve immediately or refrigerate until ready to serve. Keeps well for 2-3 days in the refrigerator.
Nutrition Facts : ServingSize 1 cup, Calories 93 kcal, Sugar 4 g, Sodium 305 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 7 g, Fiber 1 g, Protein 1 g
EDAMAME SUCCOTASH SALAD
Provided by Tracey Seaman
Categories Salad Bean Soy Tomato Side Sauté Kid-Friendly Quick & Easy Lunch Corn Healthy Vegan Chive Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Makes 10 servings (about 5 cups)
Number Of Ingredients 8
Steps:
- 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.
Tips:
- Choose fresh, high-quality ingredients: Fresh vegetables, herbs, and spices will make all the difference in the flavor of your salad. Look for produce that is brightly colored and free of blemishes.
- Cook the edamame properly: Edamame should be cooked until tender but still slightly crunchy. Overcooking will make them mushy.
- Use a variety of vegetables: This will add flavor, texture, and color to your salad. Some good options include corn, bell peppers, zucchini, and tomatoes.
- Don't skimp on the herbs: Herbs add a lot of flavor to this salad. Use fresh herbs whenever possible.
- Use a light dressing: A light vinaigrette or lemon-tahini dressing is a good option for this salad. A heavy dressing will overpower the delicate flavors of the vegetables.
- Serve immediately: This salad is best served immediately after it is made. The edamame and corn will start to lose their crunch if they sit for too long.
Conclusion:
This edamame succotash salad is a healthy and refreshing side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste. So next time you are looking for a new salad recipe, give this one a try!
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