Warm Succotash Salad

By [e-mail]

Ingredients

• 2 T lemon juice
• 1 1/2 t minced thyme
• 1 1/2 t minced mint
• 1 clove minced garlic
• 1/2 t lemon zest
• 1/2 t sugar
• 1/3 C + 1 T olive oil
• Salt & freshly ground pepper
• 2 oz. mesclun ( 4 C)
• 1/4 C halved cherry tomatoes
• 1 1/2 C cron kernels
• 1 C lima beans or shelled edamame
• 1 finely diced red pepper

Details

Servings 4

Preparation

Step 1

1. In med bowl, combine lemon juice, thyme, mint, garlic, lemon zest & sugar. Whisk in 1/3 C oil & season with salt & pepper.
2. In another bowl, toss mesclun & tomatoes with 1 T dressing.
3. Heat remaining t of oil in large skillet. add corn, edamame & bell pepper & cook over mod hi heat til crisp tender, @ 3 min. Add to dressing, season with salt & pepper. Spoon over mesclun salad.
357 Cal