Corn & Edamame Succotash

Corn & Edamame Succotash | Print

Corn & Edamame Succotash

Corn & Edamame Succotash – Serves 6

Healthy, colorful, yummy, simple, fast.  This corn & edamame uncooked succotash recipe is a great side dish and/ or addition to a potluck.  Super extra bonus: these ingredients can be kept in your freezer and used when you forgot to go to the grocery store!

  • Author: beckie
  • Yield: 6
  • Category: Side Dish
  • Method: No Cooking Involved
  • Cuisine: International


  • 1 1/2 cups (~8 oz) frozen or fresh corn kernals, defrosted
  • 1 1/2 cups (~8 oz) frozen shelled edamame, defrosted
  • 1 small (~ 4 oz) red pepper, diced
  • 1/4 cup (~ 1 oz) red onion, finely diced
  • 1 Tbsp e.v. olive oil
  • 1 1/2 Tbsp balsamic vinegar
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper


  • Mix all ingredients to a medium sized bowl.  Add sea salt to taste.  Serve room temperature.  Happy Eating!  Beckie


Things In My Kitchen:

  • Teak Cutting Board – Sustainably harvested wood, “juice grooves” for liquidy foods, so the liquid doesn’t run onto your counter.

For more kitchen items I love/use: please visit my shop page.

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Keywords: Succotash, Beans, Edamame, Corn, Salad, Side, Vegan, Vegetarian, Gluten Free, Dairy Free

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Corn & Edamame Succotash

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