Edamame Succotash Salad

From “Food for Life” by Laila Ali

Succotash is typically a stewed trio of lima beans, corn and tomatoes. This version reimagines it as a bright and lively salad loaded with citrus and herbs.

Makes 4 servings

2 cups shelled fresh or frozen edamame 1½ cups fresh or frozen corn kernels ½ small red onion, chopped 1 roasted or fresh red bell pepper, finely chopped 2 jalapeños, seeded if desired, finely chopped 1 cup cherry tomatoes, quartered

1 tablespoon apple cider vinegar 1½ teaspoons grated lemon zest 1 tablespoons fresh lemon juice, or to taste 2 teaspoons Dijon-style mustard 1½ tablespoons honey 1 teaspoon sea salt, or to taste ½ teaspoon freshly ground black pepper ¼ cup extra-virgin olive oil 2 tablespoons minced fresh tarragon 2 tablespoons minced fresh mint ¼ cup crumbled feta cheese (optional)

For the salad: Bring a large saucepan of water to a boil and salt the water. Add the edamame and cook for 3-5 minutes, until the beans are bright green. Scoop the edamame out of the water and drain.

If you’d like to cook your corn, return the water to a boil, add the corn and cook until crisp-tender, about 2 minutes. Drain and let cool. In a salad bowl, combine the edamame, corn, onion, bell pepper, jalapeños and tomatoes and toss to combine.

For the dressing: In a small bowl, whisk together the vinegar, lemon zest, lemon juice, mustard, honey, salt and pepper. Add the oil and whisk until emulsified. Add the dressing, tarragon and mint to the salad and toss to coat. Taste and add more lemon juice and/or salt if needed. Spoon into bowls and serve with a sprinkling of cheese, if desired.

Nutrition per serving: 398 calories, 22 g fat (3 g saturated fat), 0 mg cholesterol, 535 mg sodium, 38 g carbohydrates, 9 g dietary fiber, 12 g sugar, 20 g protein