Edamame Succotash Salad
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
56
Spice
49
Sweetness
60
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 medium
Onion (chopped)2 large
Plum Tomatoes (ripe, diced)1.25 tsps
Kosher Salt1 cup
Chives (minced fresh)Directions:
1
Heat the oil in a 4-quart saucepan over medium heat
2
Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes
3
Add the edamame and corn and cook, turning often, until heated through, about 7 minutes
4
Stir in the tomato, salt and pepper
5
Let cool and then chill if packing in a lunch box
6
When ready to serve, stir in the chives or basil
7
Heat the oil in a 4-quart saucepan over medium heat
8
Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes
9
Add the edamame and corn and cook, turning often, until heated through, about 7 minutes
10
Stir in the tomato, salt and pepper
11
Let cool and then chill if packing in a lunch box
12
When ready to serve, stir in the chives or basil