Tomato Salad with Edamame Succotash
By HazyWaters
Rate this recipe
4.3/5
(3 Votes)
Ingredients
- 3 tablespoons olive oil
- 1/4 teaspoon crushed red pepper
- 2 cups frozen sweet soybeans (edamame), thawed
- 2 cups fresh corn kernels or 2 cups frozen whole kernel corn, thawed
- 3/4 cup chopped red sweet pepper
- 1/2 cup sliced green onion
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons snipped fresh flat-leaf Italian parsley
- 2 tablespoons snipped fresh mint
- 1/2 teaspoon salt, divided
- 3 pounds medium to large heirloom tomatoes, cored and sliced 1/4-inch thick
- 1/4 teaspoon ground black pepper
Details
Servings 6
Preparation time 10mins
Cooking time 35mins
Adapted from midwestliving.com
Preparation
Step 1
Heat oil and crushed red pepper in a large skillet over medium-high heat for 1 minute. Add edamame, corn and red sweet pepper. Cook and stir for 4 minutes. Add green onion; cook and stir for 3 to 4 minutes or until vegetables are tender. Add lemon juice, parsley, mint and 1/4 teaspoon salt. Stir to combine; remove from heat.
Arrange tomato slices on salad plates or a platter. Sprinkle with remaining 1/4 teaspoon salt. Spoon warm vegetables over tomatoes. Sprinkle with black pepper.
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