MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Summer Succotash Salad
Categories: Vegetables, Herbs, Beans
Yield: 7 servings

8 Ears corn; in husks
1 Vidalia onion; cut crosswise
- 1/2" thick
2 c Frozen shelled edamame
Salt & fresh ground pepper
1 c Olive oil
1/4 c White wine vinegar
1/4 c Rough chopped tarragon
2 pt Cherry or grape tomatoes;
- halved

Pull husks back from corn but dongCOt remove; discard
silks and replace husks. Soak in cold water 30 minutes;
drain. Heat a charcoal grill or set a gas grill to
medium-high. Grill corn, turning as needed, until husks
are slightly charred and kernels are tender, 5-10
minutes; let cool, discard husks and slice kernels off
cobs into a large bowl. Grill the onion, flipping once,
until slightly charred and tender, 3-5 minutes. Roughly
chop; add to the bowl with corn.

Boil edamame in a 2 qt. saucepan of salted water until
tender, 2-3 minutes. Transfer edamame to a bowl of ice
water until chilled. Drain and add to the bowl with corn
along with oil, vinegar, tarragon, tomatoes, salt, and
pepper; toss to combine.

By: Neal Ballard

Yield: serves 6-8

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

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... Green Spam Jell-O? This will not be a classy meal.
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