Looking for a vibrant and delicious summer salad that’s both quick to prepare and sure to impress your guests? This Edamame and Corn Salad with Red Wine Vinaigrette is the perfect blend of fresh flavors and easy preparation.
Why You'll Love This Summer Succotash Salad Recipe
Requires minimal cooking and prep time
Features a colorful and visually appealing presentation
Packed with fresh, seasonal ingredients for a healthy option
Can be made ahead and stored, saving time on the day of entertaining
Versatile enough to pair with a variety of main dishes
Summer Succotash Salad Recipe
Ingredients
Succotash Salad
2 T butter
1 sweet onion, chopped (about 1 cup)
1 1/2 c. edamame, cooked, al dente
6 ears of corn kernels (about 5 cups)
1 pint cherry or grape tomatoes, halved
1/4 c. feta cheese, crumbled
1/4 c. basil
sea salt and pepper, to taste
*I use Montreal Steak seasoning
Red Wine Vinaigrette
1/2 c. extra virgin olive oil
1/4 c. + 2 T red wine vinegar
1 T lime juice
1 T lemon juice
1 tsp sugar
2 tsp honey
1 tsp Dijon mustard
salt, to taste
Let's Get Started!
1. Melt butter in a medium saucepan. Add the chopped onions and a pinch of salt, then stir over a medium heat until translucent and tender, about 5 minutes. Lower the heat, add the edamame and corn, then stir for about 1 minute until tender.
2. Transfer the cooked ingredients to a large bowl and toss with tomatoes and drizzle vinaigrette to coat add salt/pepper to taste. Sprinkle the feta cheese and basil on top of the salad before serving.
Psst! This is the perfect side for Stephanie's Chicken & Shrimp Roll-Ups!
Jazz It Up!
Include roasted red peppers for an extra burst of flavor.
Mix in some arugula or spinach for added greens.
Top with grilled chicken or shrimp for a more substantial meal.
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