Succotash Salad

This post may contain affiliate links. Please read my privacy policy.

During hot weather months, I tend to turn away from hot lunches like soups or casseroles.  They all still taste good but a nice cool sandwich {like this one} or a salad tends to my lunch of choice when it is so hot outside.  I love salads with lettuce but for some reason, when I make them at home, they just don’t do it for me like a restaurant salad.  So, I stick to pasta salads or vegetable centered ones like this succotash salad.

This succotash salad is also one of my favorite choices to take to a potluck BBQ or on a picnic.  I can put it together ahead of time and I know it won’t get soggy or gross.  I typically grill my corn on the cob and then use a corn cutter to get it off of the cob easily. 

Succotash Salad

Print Pin Rate

Servings: 8

Author: shannah @ Just Us Four

Ingredients

• 2 cups shelled edamame
• 2 1/2 cup grilled corn kernels
• 1/2 cup diced red pepper
• 1/2 cup diced green pepper
• 1/3 cup diced red onion
• 1/4 cup finely chopped parsley
• 3 Tbsp finely chopped fresh oregano

Dressing

• 1/2 cup fresh lemon juice
• 3 Tbsp Dijon mustard
• 1 1/2 Tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper

Cook ModePrevent your screen from going dark

Instructions

• Fill a medium pot with water and bring to a boil. Add edamame and cook for 2 minutes. Drain and run under cold water. Combine edamame, corn, bell peppers, onion, parsley and oregano in a large bowl. Stir well to combine.
• In a small bowl, combine lemon juice, mustard, olive oil, salt and pepper. Whisk to combine. Pour over salad and stir well. Refrigerate until ready to eat.

Notes

Instead of boiling the edamame, you can throw regular corn kernals and the edamame into a large grill basket and heat over a medium flame on the grill for 5 minutes, stirring frequently.
Now, I know traditional succotash uses lima beans and you can certainly substitute them for the edamame in this salad. I just liked how well the edamame mixed with the other ingredients.

Did you try this recipe? Please leave a comment below, snap a photo and tag it #MySuburbanKitchen on Instagram, or pin it to your Pinterest account!

If you don’t want to boil the edamame, you can always toss it in a grill basket for a few minutes while you are grilling the corn. 

I really love how fresh this salad tastes.  I had it for lunch three days in a row this week and am excited to make it for our upcoming block party too!

What is your favorite summer lunch? Do you eat or make a lot of salads once the weather gets warm?