This dish is always a big hit so I thought I’d share it. It’s a very easy, flexible recipe that evolved out of a hodgepodge of ingredients I had in my kitchen and some inspiration from an edamame dish I had at Whole Foods. It gets rave reviews from both adults and kids and I’ll admit, it’s really fun to say “succotash”! I apologize for not using specific measurements for the ingredients but honestly, it’s meant to be an easy dish to make and having to take out those pesky measuring spoons makes it more complicated!
For the salad:
1 bag frozen shelled edamame, cooked according to package
1 15oz can corn (or 2 cups frozen)
1 can kidney beans, rinsed and drained
2 red peppers
4 TBSP cilantro, chopped
1-2 avocados (optional – add just before serving)**
For the dressing:
2-3 TBSP minced garlic
~1/4 cup olive oil
~1/4 cup apple cider vinegar
~2-3 TBSP water
1-2 TBSP Spike salt-free seasoning*
1 tsp dried mustard
1 TBSP Agave nectar (or honey)
salt and pepper
throw in a little lemon juice if you want
Mix all the salad ingredients together. Feel free to throw other things in (cucumbers, zucchini, dried cranberries). Mix the dressing and pour it over salad, tossing well. Let the salad sit for a few hours in the refrigerator to bring out the flavor.
*Can substitute any other all purpose salt-free seasoning that includes italian spices, dehydrated veggies, citrus, cinammon, etc.
**Salad will keep longer in the refrigerator if you leave the avocado out.