Warm Succotash Salad Recipe

Warm Succotash Salad Recipe

  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons minced thyme
  • 1 1/2 teaspoons minced mint
  • 1 small garlic clove, minced
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon sugar
  • 1/3 cup canola oil
  • Salt and freshly ground pepper
  • 4 cups mesclun
  • 1/4 cup halved cherry tomatoes
  • 1 tablespoon canola oil
  • 1 1/2 cups fresh corn kernels
  • 1 cup shelled edamame, thawed
  • 1 red bell pepper, finely diced
  1. In a medium bowl, combine the lemon juice, thyme, mint, garlic, lemon zest and sugar. Whisk in 1/3 cup of the oil and season with salt and pepper.
  2. In another bowl, toss the mesclun and tomatoes with 1 tablespoon of the dressing. Mound the salad on plates.
  3. Heat the remaining 1 tablespoon of oil in a large skillet. Add the corn, edamame and bell pepper and cook over moderately high heat until crisp-tender, about 3 minutes. Add to the dressing in the bowl, season with salt and pepper and toss. Spoon the succotash over the salad and serve.
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