Tomato Salad with Edamame Succotash | Midwest Living

Tomato Salad with Edamame Succotash

Tomato Salad with Edamame Succotash

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  • Makes: 6 to 8 servings
  • Hands On 35 mins
  • Total Time 35 mins

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Protein-rich edamame makes this salad a nutritious meal, especially when paired with whole-grain bread.


  • 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


  1. 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.
  2. 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

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