I don’t believe in boring salads that only have a few pieces of lettuce with a handful of scattered carrots on top. Give me a peach and burrata salad any day of the week. If you have never heard of Succotash before it’s a dish of corn and Lima beans cooked together. Usually there is heavy cream involved but since it’s summer, I decided to turn it into a Succotash Salad.
Fresh corn mixed with edamame, sautéed onions, halved tomatoes and drizzled with champagne vinaigrette. I am honestly a little bit obsessed. This salad has been my dinner and lunch for the past week. The fresh corn adds pops of sweetness while the edamame gives it a nutty flavor that balances well with the acidity from the dressing. Another bonus, this Succotash Salad comes together in five minutes and can be easily double for a crown. I think I found your new summer salad that is anything but boring
- 2 tablespoons butter
- 1 medium sweet onion, chopped
- 1½ cups frozen edamame
- Kernels from 2 ears of fresh corn
- 1 pint cherry tomatoes, halved
- ¼ cup extra virgin olive oil
- 1 tablespoon champagne vinegar
- ½ Dijon mustard
- Salt and pepper to taste
- In a saucepan over medium heat, melt the butter. Add the chopped onion and saute until translucent about five minutes. Lowering the heat, add the corn and edamame. Saute for another a minute.
- Transfer salad to a large bowl and mix in halved cherry tomatoes.
- Whisk together olive oil, champagne vinegar and Dijon Mustard. Pour over salad. Season with salt and pepper to taste. Refrigerate for 1 hour before serving.