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Tomato Salad with Edamame Succotash


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Rate this recipe 4.3/5 (3 Votes)


  • 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


Servings 6
Preparation time 10mins
Cooking time 35mins
Adapted from


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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