When I was a kid, succotash was a favorite family side dish, a combination of corn and lima beans. Now that it’s June, I opted for a lighter version of succotash, using edamame (soybeans), accented with red onion and fresh dill from our herb garden. And so, my soy-tash salad came to be…
Do you have any idea how hard I looked, without success, to find frozen lima beans? I finally gave up, luckily, because the salad works better with edamame. Fresh or thawed from frozen, these guys are packed with protein and fiber, and I prefer their texture to that of lima beans. So, frustration turned into inspiration with a twist on a classic “side”.
- 3 tablespoons olive oil
- 1 tablespoon Meyer lemon juice
- 1 teaspoon honey
- ¼ teaspoon kosher salt
- ¾ pound fresh green beans, trimmed and cut into one-inch pieces
- 2 ears corn, kernels removed
- ½ pound shelled edamame (soybeans)
- ¼ cup red onion, chopped
- 3 tablespoons fresh dill, chopped
- Whisk together the oil, lemon juice, honey and salt. Set aside.
- Using a large saucepan, bring 2 quarts water to a boil. Add green beans and cook one minute. Add the corn and cook for two more minutes. Drain the vegetables and rinse under cold water to stop the cooking.
- Using a medium-sized serving bowl, combine with beans and corn with the edamame, red onion and dill. Toss with dressing and serve.