Tomato Salad with Edamame Succotash
- Makes: 6 to 8 servings
- Hands On 35 mins
- Total Time 35 mins
Protein-rich edamame makes this salad a nutritious meal, especially when paired with whole-grain bread.
Ingredients
-
3
tablespoons
olive oil
-
1/4
teaspoon
crushed red pepper
-
2
cups
frozen sweet soybeans (edamame), thawed
-
2
cups
fresh corn kernels or 2 cups frozen whole kernel corn, thawed
-
3/4
cup
chopped red sweet pepper
-
1/2
cup
sliced green onion
-
2
tablespoons
freshly squeezed lemon juice
-
2
tablespoons
snipped fresh flat-leaf Italian parsley
-
2
tablespoons
snipped fresh mint
-
1/2
teaspoon
salt, divided
-
3
pounds
medium to large heirloom tomatoes, cored and sliced 1/4-inch thick
-
1/4
teaspoon
ground black pepper
Directions
- Heat oil and crushed red pepper in a large skillet over medium-high heat for 1 minute. Add edamame, corn and red sweet pepper. Cook and stir for 4 minutes. Add green onion; cook and stir for 3 to 4 minutes or until vegetables are tender. Add lemon juice, parsley, mint and 1/4 teaspoon salt. Stir to combine; remove from heat.
- Arrange tomato slices on salad plates or a platter. Sprinkle with remaining 1/4 teaspoon salt. Spoon warm vegetables over tomatoes. Sprinkle with black pepper.
Nutrition Facts
(Tomato Salad with Edamame Succotash)
Servings Per Recipe 6, calcium (mg) 50, sugar (g) 7, sodium (mg) 211, iron (mg) 2, Potassium (mg) 583, cal. (kcal) 188, vit. A (IU) 1409, pro. (g) 8, vit. C (mg) 43, carb. (g) 19, Thiamin (mg) 0, Fat, total (g) 10, Riboflavin (mg) 0, Niacin (mg) 2, sat. fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 6, Folate (µg) 214, Trans fatty acid (g) 0, Polyunsaturated fat (g) 2, fiber (g) 5, chol. (mg) 0, Cobalamin (Vit. B12) (µg) 0