Summer Succotash
Crisp and crunchy, light and refreshing. Great for barbeques or anytime.
Makes
Serving size
Ingredients
2 tablespoons olive oil
1 tablespoon red wine vinegar
¼ teaspoon kosher salt
¼ teaspoon paprika
⅛ teaspoon red pepper flakes
15 ounce can of no salt added corn, drained (about 1 ½ cups)
½ cup leeks (1 ounce), sliced thin (may use green onion)
1 cup frozen, shelled edamame (4 ½ ounces), thawed
¾ cup roma tomatoes, chopped
½ cup bell pepper (red, orange, green or yellow), diced
2 tablespoons fresh basil, rough chopped
Instructions
- In a small, sealed jar or container, add the oil, vinegar, salt, paprika and red pepper flakes. Shake vigorously to combine. Set aside.
- Combine the remaining ingredients, except the basil, in a bowl.
- If the dressing looks separated, shake again. Pour over the vegetables and mix well.
- Add the basil, toss and serve ½ cup per person.
Cooking Tip
Add your favorite protein to make this a meal.
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