Edamame Succotash Salad with Minted Lemon Vinaigrette

Edamame Succotash Salad with Minted lemon Vinaigrette
Recipe by Jennifer Coalson: Winner of the Derby Menu Taste Tester Contest 2020
  • 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+apply cider vinegar
  • 1 clove garlic
  • 1/2 cup extra virgin olive oil
  • 1 tsp honey
  • Salt to taste
  1. Remove husks and clean corn cobs and stem until just tender, then set aside to cool
  2. Defrost edamame at room temperature.
  3. Dice all peppers, onion, cucumbers and tomatoes into uniform pieces. 
  4. Once the corn has cooled, remove kernels from husks.
  5. Chop parsley
  6. Combine all produce into a large mixing bowl
  1. Mince 1 clove of garlic and the mint.
  2. Zest the myer lemon, and juice it.

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