- Kitchen Knife: Essential for preparing edamame pods and vegetables.
- Pot: A medium-size pot can be used for boiling edamame or cooking other ingredients in the succotash salad.
- Colander: Useful for draining water from boiled edamame and vegetables like corn and lima beans, which are similar to succotash.
- Mixing Bowl: For combining the ingredients of the Edamame Succotash Salad after cooking.
- Salad Spinner: Efficiently removes excess water from fresh produce used in the salad for a better texture and presentation.
- Cutting Board: Provides a safe surface to chop edamame pods, corn, lima beans, and other ingredients.
- Measuring Cup: Useful for measuring out precise amounts of ingredients like oil or vinegar dressing components.
- Glass Bowl Set (2-3): For serving the Edamame Succotash Salad as well as any additional sides, ensuring a clean and appealing presentation.
- Stirring Spoon: Useful for tossing the salad to evenly distribute flavors after combining all ingredients.
- Vegetable Peeler: For peeling vegetables like cucumbers if they are included in your version of succotash salad.
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 bag (1 pound) shelled edamame (soybeans), thawed
1 bag (1 pound) frozen corn, thawed, or 3 cups fresh-cut corn kernels (from about 4 ears)
2 large ripe plum tomatoes, diced
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup minced fresh chives or basil
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About