In this simple variation on traditional succotash, edamame (fresh green soybeans) stand in for the traditional lima beans. Serve this corn and edamame succotash salad to bolster many kinds of light main dishes.
In midsummer, you might find fresh edamame from my local farm markets. They’re cooked in the shell for about 10 minutes, then popped open and eaten at room temperature as a snack or to use in recipes. Otherwise, edamame are easy to find in frozen form in supermarkets or natural foods stores, either in or out of the shell.
Edamame in their pods
Sometimes called fresh green soybeans, these are different from dried soybeans. Basically, they’re immature soybeans. Resembling baby lima beans without the mealiness and more flavorful, edamame (eda-MA-may) are a popular appetizer in Japanese restaurants. They’re usually served in the pod, ready to be popped open — that’s half of the fun!
Edamame have a lot going for them, with a good protein and fiber profile. They provide generous amounts of vitamins and minerals, especially Vitamin K and folate. Learn more about how to use and enjoy edamame, and see their complete nutritional profile.
Succotash is commonly served warm, but with the addition of fresh tomatoes and herbs, it’s just as good as a cold dish.
Serve with: This goes well so many types of meals that it’s hard to narrow down! Here are just a few ideas. Pair with Asian-style noodle dishes; make one part of a hearty salad trio with Classic German Potato Salad and Israeli Salad with Pearl Couscous.
Explore dozens of fresh corn recipes for summer and fall.
- 1 to 1 1/2 cups shelled edamame, fresh or frozen
- 2 cups fresh (from 2 ears) or frozen corn kernels
- 1 1/2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 2 teaspoons agave nectar
- 1 to 2 scallions, green parts only, thinly sliced
- 1/4 cup chopped parsley or cilantro
- 1 cup cherry or grape tomatoes, halved
- Salt and freshly ground pepper to taste
- Combine the edamame in a saucepan with just enough water to cover. Bring to a slow boil, then simmer until nearly done, about 5 minutes.
- If using fresh corn, scrape kernels off the cob. Whether fresh or frozen, add the corn kernels to the saucepan and stir in with the edamame after they’ve been cooking for 5 minutes, and cook for 2 to 3 minutes longer.
- Drain the edamame-corn combo in a colander; rinse until at room temperature, then drain well again.
- Transfer the edamame and corn to a small serving bowl. Add the remaining ingredients and stir together. Allow to stand for a few minutes, then serve.
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