Soy-tash salad, a twist on traditional succotash, made lighter as a salad.
Ingredients
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
Instructions
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.
Recipe by Liz The Chef at https://lizthechef.com/soy-tash-salad/