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Summer Succotash Salad

From Statesboro Market2Go

<p>This healthy vegan recipe uses local seasonal vegetables to create a vibrant and flavorful meal! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: Variable

8 ears Corn (in husks)
1 Onion
2 cups Edamame peas
1 or 2 cups Cherry tomatoes
1 cup Olive oil
1/4 cup Tarragon
or similar herb

Step by Step Instructions
  1. Peel the corn husks about halfway and soak the corn for about 20 minutes. Slice the onion crosswise half an inch thick. Place the corn and onion on a grill and cook for about 5 to 10 minutes, flipping them periodically.
  2. Remove the corn and onion from the grill and remove the kernels from the cob and chop the onion into cubes. Boil the edamame for 2 to 3 minutes.
  3. Put the corn, onion, and edamame into a bowl, then slice and add the cherry tomatoes. Add the olive oil and tarragon. Mix all the ingredients together before serving.