Zesty Succotash Salad

Day 1: I love edamame and keep a bag of frozen edamame in the freezer, so I was excited to try this recipe from my "All Heart Family Cookbook" even though it is more of a summer recipe--but at this point we are in winter-denial, so it worked. I served it with grilled chicken with bbq sauce. It is almost as good as my favorite black bean and corn salsa, but is probably better for you without all the salt from the italian seasoning.

Zesty Succotash Salad
1 cup frozen edamame
1-1/2 cups frozen corn kernels
1 cup frozen lima beans
1 Tblsp extra-virgin olive oil
3 Tblsp red wine vinegar
1 clove garlic, minced
1/4 cup chopped fresh basil (I just used a small palm of dried basil, crushed)
1 can kidney beans
1/2 red onion, chopped

Place edamame in a medium saucepan and cover with 2" water. Bring to boil over medium-high heat. Cook 2 minutes. Add the corn and lima beans and cook for 3 minutes longer, or until tender. Drain, rinse under cold water, and drain completely.
In a large serving bowl, whisk together oil, vinegar, garlic and basil. Stir in the drained vegetables, kidney beans and onion.
(I let sit in the refrigerator for 30 mins to let the flavors "marry")