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Succotash Salad

Servings 8
Author shannah @ Just Us Four


  • 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


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


  1. 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.
  2. 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.

Recipe 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.