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”.
Soy-Tash Salad
Author: Liz the Chef
Recipe type: side dish
Prep time:
Cook time:
Total time:
Serves: 4
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.
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Looks so fresh and healthy for summer. Nice photo, too!
Thanks, Carol, I have begun to play with a tripod.
this looks just wonderful!! I love edamame – what a great idea to add them into the succotash!! Beautiful photo too 🙂
Come for lunch – lots of leftovers 😉
Love this Liz! Just the kind of thing I love! I’ve always wanted to try succotash bit have never got around to it, now I have two varieties to try!
I will be making this again – maybe adding some cucumber next time, or celery.
Lovely salad! I adore edamame.
I JUST had a bag of frozen lima’s in my freezer that I got from Jimbos in Carmel Valley. Sadly, I had to use them as an ice pack form my daughter’s sore ankle, so I never got to eat them 🙂 Love this dish though w/ edamame, Meyer’s lemon juice and honey-delicious!
Very creative to use your limas to help reduce daughter’s swelling – hope all is well now.
Summer on a plate. best pic yet.
Hey, Elizabeth – thanks – I think it is the way I am loading the photos.
this is my kinda meal….light & green. Contrary to popular belief, I do actually eat tons of veggies, not just chocolate 🙂
I know you are a veggie gal!
Love the light in your photo, just beautiful 🙂 Looks absolutely delicious.
The recipe made a ton – keeps well in fridge. Thanks, Wendy –
Looks like a nice light dish for summer grill-outs. Love the new look of the blog!
Thanks, Lisa – hope to see you soon – maybe at the next writing get-together at my house?
I’m a huge fan of succotash, and love the idea of a lighter, salad version….brilliant!
It was a big hit here – Thanks,Steve.
I love succotash. And I love the new surrounding here too. And while I am at. That photo is spectacular! GREG
Thank you, Greg – that means a lot, coming from a photographer like you – how’s the cookbook??