Summer Succotash Salad
Sufferin’ Succotash! This Summer Succotash Salad recipe has us excited to up our summer vegetable game!
One of the best parts of summer in Georgia is the wide variety of fresh vegetables being grown and shipped to your grocery store. The fresh vegetables in this salad are all in season during the spring and summer.
Check the COOL Labels on your fresh produce to see if you are buying Georiga grown and supporting Georiga farmers.
Ingredients:
- 8 ears of corn (in husks)
- 1 Vidalia Onion
- 2 cups Edamame Peas
- 1-2 cups cherry tomatoes
- 1 cup olive oil
- 1/4 cup Tarragon
Directions:
Peel back corn husk halfway and soak corn in cold water for 15-20 minutes. Slice onion crosswise 1/2″ thick. Place both corn and onion on the grill and cook for 5-10 minutes. Be sure to flip them every so often. Remove from grill.
Slice corn kernels off the cob. Roughly chop the onion into bite-sized cubes. Boil edamame for 2-3 minutes.
Add the mixture of corn, onion, and edamame pieces together in a large bowl. Slice cherry tomatoes and also add into the bowl, along with olive oil and tarragon. Mix together and enjoy!
