This no-cook vegetarian side comes together in 10 minutes flat thanks to a combination of fresh and frozen vegetables. Edamame replaces lima beans in traditional succotash for a punch of plant-powered protein.
Jicama, a nutty-flavored root vegetable that’s high in fiber, adds plenty of crunch. Ideal for hot-weather fare, pair this refreshing side with burgers or anything fresh off the grill.
1 1/2 cups frozen and thawed corn
1 cup finely chopped peeled jicama
1 cup halved cherry tomatoes
1 cup shelled edamame
1/3 cup seeded and finely chopped poblano chile
1/4 cup chopped fresh cilantro leaves
2 tablespoons extra-virgin olive oil
1 teaspoon lime zest, plus 1 Tbsp. fresh lime juice
1 teaspoon finely minced garlic
1/2 teaspoon ground cumin
3/4 teaspoon kosher salt
How to Make It
Combine all ingredients in a large bowl; toss to combine.
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