Sweet Corn Succotash Salad with Asian-Lime Dressing

  • 4 ears Sweet Corn – yellow, steamed or roasted, cut from the cob (about 3 c. kernels)
  • 1 1/2 c. Edamame (shelled green soybeans) – available in freezer or
  • health-foods section
  • 1 Red Pepper – medium, seeded and diced
  • 1/4 c. Green Onions – sliced
  • 1/4 c. Cilantro – fresh, chopped
  • 1 T. Rice Vinegar
  • 1 T. Lime Juice – freshly squeezed
  • 2 tsp. Vegetable Oil
  • 1/8 tsp. Ginger – ground

Prepare sweet corn as desired. Cut from the cobs and allow to cool for several minutes. Add the frozen soybeans to boiling water and cook for about 3 minutes. Drain and cool. Mix the corn and green soybeans in a medium- sized bowl. Add diced red peppers and green onions. Stir to blend. In a separate small jar with a lid, or mixing cup, mix the rice vinegar, lime juice, oil and ground ginger. Shake well or whisk to blend. Pour over vegetable salad mixture. Top with chopped cilantro. Mix well and chill about a half hour or serve at room temperature.

Serves 6 to 8

Submitted by Susan Coates, York

2009 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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