Edamame Succotash Salad Recipe

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 bag (1 pound) shelled edamame (soybeans), thawed
  • 1 bag (1 pound) frozen corn, thawed, or 3 cups fresh-cut corn kernels (from about 4 ears)
  • 2 large ripe plum tomatoes, diced
  • 1 1/4 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup minced fresh chives or basil
  1. 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.
  2. 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.