Succotash Salad with Edamame Beans

The bright colors of this salad make it irresistible!
Servings 6


  • 1-1/2 tsp zest of lemon
  • 3 Tbsp lemon juice
  • 3 Tbsp cider vinegar
  • 4-5 drops chili sauce
  • 1 garlic clove, minced
  • 1 tsp minced fresh thyme
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 cup olive oil extra virgin
  • 3 cups corn, cooked
  • 4-1/2 cups frozen shelled Edamame, cooked and cooled
  • 1-1/4 cups red bell pepper, cored, seeded, and chopped
  • 1 cup grape tomatoes, quartered lengthwise
  • 5 scallions, thinly sliced
  • 1/4 cup chopped fresh basil
  • 1/3 cup chopped fresh parsley


  • In a nonreactive bowl, vigorously whisk the lemon zest and juice, vinegar, hot sauce, garlic, thyme, salt, pepper, and oil until well blended.
  • Add corn, edamame, bell pepper, tomatoes, and scallions and toss to mix well. Taste the salad and adjust the seasoning with additional salt and pepper or vinegar if necessary.
  • Add the basil and parsley at the last minute and toss to mix well. Serve at once.