Tomato Salad with Edamame Succotash

Photo by HazyWaters
Adapted from midwestliving.com

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

6

Servings

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

Adapted from midwestliving.com

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

Directions

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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