My New Fave: Edamame Succotash

I grabbed this on a whim yesterday at Bread & Company, and boy was I surprised. This cold salad is a perfect afternoon snack. B&C has it in a white wine vinaigrette, so I've included that recipe too. There are several variations of the succotash online, I like it with peppers instead of tomatoes. Add chicken for a high protein meal.

Edamame Succotash

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, chopped
• 1 bag (1 pound) shelled edamame (soybeans), thawed
• 1 bag (1 pound) frozen corn, thawed, or 3 cups fresh-cut corn kernels (from about 4 ears)
• 2 red peppers, diced (or sliced small)
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup minced fresh chives or basil

Directions

Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes.

Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil.

White Wine Vinaigrette

Ingredients

• 1/3 cup vegetable oil
• 1/3 cup white wine vinegar
• 2 cloves garlic, minced
• 1 tablespoon white sugar
• 1/2 teaspoon salt
• 1 pinch ground black pepper

Directions

1. Place the oil, vinegar, garlic, sugar, salt and pepper into a jar with a tight fitting lid. Close the lid, and shake vigorously to blend. Use right away, or store in the refrigerator for up to two weeks.