Summer Succotash
This colorful succotash has been on repeat lately because it's simple, packed with fresh summer produce, and comes together in about 15 minutes. The edamame adds a boost of plant-based protein, making it hearty enough for lunch or the perfect side for grilled chicken, fish, or burgers.
One of my favorite things about this recipe is that as long as you have corn and beans, you can swap basically anything else for what’s on hand. Swap basil for cilantro, add avocado just before serving, or throw in a little feta cheese if you do dairy…it all tastes good!
Hot Tip:
If you have a grill, grilling corn on the cob adds incredible flavor!
In this summer of cyclospora, I’m skipping the fresh greens unless they come straight from your garden!
PREP 20 minutes
SERVING 4
COOK None
Vegetarian, Gluten-Free
Ingredients
2 cups fresh corn kernels (about 3 ears), lightly cooked*
1½ cups shelled edamame, cooked
1 cup cherry tomatoes, halved
¼ cup finely diced red onion
1 bunch of basil or cilantro
Juice of 1 lemon
1–2 tablespoons extra virgin olive oil
Salt and freshly cracked black pepper, to taste
Instructions
Cook the corn and edamame, then let them cool slightly. I like to lightly steam corn on the stove, but on the grill is amazing if you have one.
In a large bowl, combine the corn, edamame, tomatoes, red onion, and basil.
Add the lemon juice, olive oil, salt, and pepper, then toss everything together until evenly coated.
Taste and adjust the seasoning. I almost always end up adding another squeeze of lemon and salt. Enjoy!
