Edamame Succotash Salad

Name: Edamame Succotash Salad
Yield: 4 servings
Ingredients: 1 2 tablespoons extra-virgin olive oil; 1 1 medium onion, chopped; 1 1 bag (1 pound) shelled edamame (soybeans), thawed; 1 1 bag (1 pound) frozen corn, thawed, or 3 cups fresh-cut corn kernels (from about 4 ears); 1 2 large ripe plum tomatoes, diced; 1 1 1/4 teaspoons kosher salt; 1 1/4 teaspoon freshly ground black pepper; 1 1/4 cup minced fresh chives or basil

From the kitchen of Carly

Bright, fresh edamame and corn come together in this modern take on a classic summer side. Caramelized onions, sweet tomatoes, and a whisper of basil make it substantial enough to eat on its own, perfect for meal prep or potlucks.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons extra-virgin olive oil
11 medium onion, chopped
11 bag (1 pound) shelled edamame (soybeans), thawed
11 bag (1 pound) frozen corn, thawed, or 3 cups fresh-cut corn kernels (from about 4 ears)
12 large ripe plum tomatoes, diced
11 1/4 teaspoons kosher salt
11/4 teaspoon freshly ground black pepper
11/4 cup minced fresh chives or basil

Instructions

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.