Creamy Edamame & Summer Squash Succotash Salad

Try saying that ten times fast.

I could try-but my mouth is too full of this delicious salad to speak. That would just be rude.

This yummy, easy salad is kind of like a REALLY elaborate salsa. Hardly any cooking, just a lot of ingredients tossed around. And it’s centered around almost every super fresh veggie I could find at our farm this week and they were all at an incredibly great price. So I loaded up on squash, corn and tomatoes and spent about $5 on an ample amount of all of them. Reason number 92346759327 why I love summer.

You can really do whatever measurements you choose for this, and just doing equal parts of everything is an exceptional idea. It’s better served right away, or eaten at a later date, mixed with some lettuce or quinoa.

2 cups fresh corn kernels,

2 cups diced summer squash

1 1/2 cups chopped tomatoes (cherry or grape tomatoes would be less messy)

1 1/2 cups cooked edamame (I just boiled pods for a minute and then popped out the beans)

1/2 red onion, minced

1/2 bell pepper, minced

1 tbsp olive oil

1 tsp dried basil

1 tsp sea salt

1/2 tsp black pepper

CREAMY LEMON DRESSING (optional but good if serving right away)

1/4 cup raw cashews, soaked for 1 hour

2 tbsp coconut milk

Juice of 1 lemon

• For the dressing, blend all ingredients in a blender until smooth
• Cook the summer squash in olive oil over medium heat in a skillet for about 6 minutes or until tender, but not mushy
• Add edamame, corn, basil and cook for 2 more minutes
• Remove from heat and set in mixing bowl to cool
• Add onion, bell pepper, salt and pepper and dressing