With the recent string of hot and humid days, neither of us has felt inclined to heat up our condo by turning on the oven. We love salads made with fresh greens, but after a bit, that gets a little worn out as a dinner option. Cooking Light published this tasty variation on Succotash by Callie Nash in their May 2017 issue and it is terrific. A quick sauté  of chopped onions with the addition of Edamame and corn is about all the kitchen heat that is generated, making this a great salad for hot and humid days.

Feta-Herb Edamame Succotash by Callie Nash

Ingredients

• 1 TBSP olive oil
• 1 medium yellow onion, chopped
• 2 cups frozen shelled edamame, thawed
• 1 1/2 cups frozen corn kernals, thawed
• 1 cup grape tomatoes, halved lengthwise
• 1 oz. feta cheese, crumbled
• 2 TBSP fresh dill (USE FRESH)
• 2 TBSP chopped fresh flat-leaf parsley (USE FRESH)
• 2 TBSP sherry vinegar
• 1/2 tsp kosher salt
• 1/4 tsp fresh ground black pepper

Method

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