Fat Moon Summer Succotash
- 2 cups shelled edamame beans
- 1 tablespoon olive or canola oil
- 2 cups corn kernels, fresh (1 ear = ~ ½ cup) or frozen (thawed)
- 4 shallots (or 1 medium onion), finely chopped
- 1 yellow squash, chopped
- 1 zucchini, chopped
- 1 clove garlic, minced
- 2 medium tomatoes, seeded and chopped
- 1/2 cup very thinly sliced fresh basil
- 2 tablespoons cider vinegar
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- Freshly ground pepper to taste
- Place edamame in boiling salted water for 3-5 minutes. Drain. Transfer to a large bowl.
- In large skillet, saute corn, shallots, squash and zucchini in 1 Tbsp oil, stirring, until crisp-tender – about 4 to 5 minutes. Add garlic and cook, stirring, until fragrant, 45 seconds to 1 minute. Add the cooked vegetables to the bowl of beans. Transfer to the refrigerator to cool for at least 1 hour.
- When the beans and vegetables are cool, stir in tomatoes and basil.
- Whisk vinegar and mustard in a bowl. Add the remaining 3 tablespoons oil in a slow, steady stream, whisking constantly, until the dressing is creamy and well combined. Season with salt and pepper. Drizzle the dressing over the succotash and toss to coat.
- To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife. One ear will yield about 1/2 cup kernels.
- Make a squash, zucchini, onion and garlic saute for a meal (i.e. for fajitas or add to chicken and rice) earlier in the week, but be sure to make extra to set aside for this dish.
- To Make Ahead: Prepare steps 1 and 2 and refrigerate. Can also prepare dressing ahead of time, if desired. Prior to serving, add step 3 into prepared steps 1 and 2, then whisk dressing prior adding to vegetables.