Edamame Succotash Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
3%
Edamame Succotash Salad
1722 min.
10
117kcal

Suggestions


Are you looking for a fresh and vibrant addition to your meal repertoire? Look no further than our Edamame Succotash Salad! This delightful dish is not only bursting with flavor, but it's also perfectly suited for a range of dietary preferences, being vegetarian, vegan, gluten-free, and dairy-free. Whether you're preparing a side dish for family gatherings, a light antipasti to impress your guests, or a wholesome snack, this salad checks all the boxes.

At the heart of this recipe are rich edamame, which not only provide a delightful bite but are also packed with protein, making them an excellent choice for plant-based eaters. Paired with sweet corn and fresh tomatoes, this salad captures the essence of summer with every bite. The addition of chives or basil adds an aromatic freshness, elevating the dish to new heights. Not to mention, the quick cooking method means you can prepare this salad in under 30 minutes!

Perfect for meal prep, this salad can be made ahead of time and enjoyed cold or at room temperature, making it a fantastic option for lunches or picnics. Plus, with only 117 calories per serving, you can indulge guilt-free. Join us in savoring the delicious, healthful flavors of Edamame Succotash Salad—it's sure to become a favorite among friends and family alike!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • pound edamame shelled thawed (soybeans)
  • 0.3 cup chives fresh minced
  • pound regular corn frozen thawed
  • 1.3 teaspoons kosher salt 
  • tablespoons olive oil extra-virgin
  • medium onion chopped
  • large plum tomatoes diced ripe

Equipment

  • sauce pan

Directions

  1. Heat the oil in a 4-quart saucepan over medium heat.
  2. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes.
  3. Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper.
  4. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil.
  5. Real Food for Healthy Kids
  6. See Nutrition Data's analysis of this recipe ›
  7. Real Food For Healthy Kids reprinted with permission of William Morrow/An Imprint of Harper
  8. Collins Publishers.

Nutrition Facts

Calories117kcal
Protein18.14%
Fat35.83%
Carbs46.03%

Properties

Glycemic Index
14.2
Glycemic Load
0.37
Inflammation Score
-2
Nutrition Score
3.4534782832083%

Flavonoids

Naringenin
0.08mg
Luteolin
0.01mg
Isorhamnetin
0.62mg
Kaempferol
0.18mg
Myricetin
0.02mg
Quercetin
2.35mg

Nutrients percent of daily need

Calories:117.37kcal
5.87%
Fat:4.91g
7.56%
Saturated Fat:0.51g
3.17%
Carbohydrates:14.2g
4.73%
Net Carbohydrates:11.08g
4.03%
Sugar:4.05g
4.5%
Cholesterol:0mg
0%
Sodium:384.83mg
16.73%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.6g
11.2%
Fiber:3.12g
12.47%
Potassium:313.76mg
8.96%
Iron:1.44mg
8.02%
Folate:21.79µg
5.45%
Vitamin K:4.92µg
4.69%
Vitamin C:3.82mg
4.63%
Manganese:0.09mg
4.54%
Calcium:43.87mg
4.39%
Vitamin E:0.52mg
3.44%
Vitamin A:167.73IU
3.35%
Phosphorus:27.69mg
2.77%
Vitamin B2:0.05mg
2.76%
Vitamin B3:0.55mg
2.74%
Magnesium:8.87mg
2.22%
Vitamin B6:0.04mg
2.07%
Vitamin B5:0.19mg
1.9%
Vitamin B1:0.03mg
1.82%
Copper:0.03mg
1.45%
Zinc:0.19mg
1.28%
Source:Epicurious