Edamame Succotash with Mint Vinaigrette Recipe


Ingredients
  • 4 ears fresh sweet corn on the cob
  • 2 medium red bell peppers 
  • 1 red onion
  • 2 large cucumbers
  • 1 pint mini heirloom tomatoes
  • 1 bag frozen shelled edamame (9 oz)
  • 1/2 cup mint leaves loosely packed 
  • 1 cup Italian parsley leaves loosely packed
  • 1 Myer lemon+apple cider vinegar
  • 1 clove garlic
  • 1/2 cup extra virgin olive oil
  • 1 tsp honey
  • Salt to taste
Preparation
  • Remove husks and clean corn cobs and stem until just tender, then set aside to cool
  • Defrost edamame at room temperature.
  • Dice all peppers, onion, cucumbers and tomatoes into uniform pieces. 
  • Once the corn has cooled, remove kernels from husks.
  • Chop parsley
  • Combine all produce into a large mixing bowl
For the Vinaigrette
  • Mince 1 clove of garlic and the mint
  • Zest the Myer lemon, and juice it
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