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Edamame Succotash

Servings 8

Ingredients
  

Salad Ingredients

  • 2 cups of frozen shelled edamame beans
  • 2 ears of corn, niblets removed about 1½ -2 cups or 2 cups frozen corn
  • 1 red, yellow, or orange pepper diced small
  • 2 carrots shredded
  • 3 hearts of palm from a can (about ½ of a can) cut hearts into rounds
  • 2 green onions cut in small rounds
  • 24 cherry tomatoes cut in half or 2 large tomatoes cut in small pieces
  • 1 romaine heart about 6-8 crispy leaves, chopped thinly
  • 2 baby cucumber diced

Dressing Ingredients

  • ¼ cup rice vinegar
  • ¼ cup neutral oil such as sunflower, grapeseed or avocado
  • 2 tbsp low sodium tamari or soy sauce
  • 1-2 tsp sesame oil
  • 2 tbsp mirin or lemon juice
  • 2 tbsp tahini paste

Instructions
 

  • Bring a large pot of water to boil, add a big pinch of salt.  
  • Add frozen edamame beans, boil for about 5 minutes or until cooked through.  
  • Add the corn to the boiling water with the edamame beans when there is one minute of cooking time left (it cooks very fast). 
  •  Drain and allow the beans and corn to cool.
  • Toss together all the salad ingredients in a large serving bowl.
  • Mix dressing ingredients together in a medium-size bowl and toss with salad.