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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: georgiagrown.com (Entered by Ariana Giddens)
Step by Step Instructions
- 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.
- 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.
- 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.
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