Super Sides: Feta-Herb Edamame Succotash

Feta-Herb Edamame Succotash -- is it a side dish, a lunchtime salad, a picnic packable? Super Side to the rescue!

The Occasion: This super side does double duty: first as a tasty accompaniment to dinner any night of the week; second, as a salad lunch the next day. The edamame and feta between them provide a good amount of protein which, in combination with the greens, grain (corn), and tomatoes, results in a very well-rounded meal. 

Why? I cannot get enough edamame. Is it just me? Love the firmness of those bright green beans, love the flavor which, to me, mostly tastes like “fresh”. Although I do enjoy regular succotash with lima beans and corn, I’ve gotta say that the edamame is an upgrade. 

Serve With: Grilled meats and fish. We served it alongside roasted pork tenderloin, as you’ll see in the photos. Also nice as part of a salad plate, with 2-3 others. Pack it in a picnic cooler to go with sandwiches or cold fried chicken. You see? This is a very versatile dish!

The Verdict: I predict this excellent salad will show up again and again on my summer menus, especially in picnic baskets headed to concerts in the park. Don’t skimp on the fresh herbs, they help to elevate this salad into must-eat-more territory.

Click on the photos to enlarge them and read the captions.

Printable Recipe- Feta-Herb Edamame Succotash
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Feta-Herb Edamame Succotash
Recipe source: Callie Nash for Cooking Light

INGREDIENTS:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped (about 1 cup)
• 2 cups frozen shelled edamame, thawed
• 1 1/2 cups frozen corn kernels, thawed

Note: Use fresh corn kernels if they’re in season. There’s a big difference in texture and flavor.

• 1 cup grape tomatoes, halved lengthwise
• 1 ounce feta cheese, crumbled (about 1/4 cup)
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons sherry vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

DIRECTIONS:

• Heat a large nonstick skillet over medium-high. Add oil to pan; swirl to coat.
• Add onion, and cook, stirring occasionally, until tender, about 4 minutes.
• Add edamame; cook, stirring constantly, 2 minutes. Add corn; cook, stirring constantly, 2 minutes.
• Remove from heat. Transfer to a bowl; cool 10 minutes.
• Stir in tomatoes, feta, dill, parsley, vinegar, salt, and pepper. Mix and serve.