In the Kitchen: Succotash Salad

Welcome to the Kitchen! We’ve teamed up with Nourish NorthwestBastyr University and Guckenheimer to provide you with healthy and delicious recipes all year long. 

Let’s face it. There are only so many ways you can dress up a bed of lettuce. Even the healthiest eaters get tired of traditional salads. To mix it up, toss out the lettuce and tackle this easy-to-make succotash salad that uses traditional salad ingredients, but elevates them to a whole new level. For a full meal, pair this with your favorite protein (grilled chicken or salmon would work best).

ANW_Succotash Salad_5 ANW_Succotash Salad_3 ANW_Succotash Salad_2 ANW_Succotash Salad_1 ANW_Succotash Salad_10 ANW_Succotash Salad_9 Succotash Salad

Succotash Salad

(Makes six servings)


  • 1 tablespoon olive oil
  • 1-1/2 cups fresh (or frozen and thawed) edamame
  • Kernels from 6 ears of sweet corn (about 5 cups)
  • 1 pint cherry or grape tomatoes, halved
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup basil, sliced in chiffonade
  • 1/2 bunch scallions, sliced green and white parts
  • Flaky sea salt and freshly ground black pepper, to taste


  1. Heat olive oil in a saucepan over medium heat.
  2. Add edamame and corn and stir over for about 1 minute, until tender but still crisp.
  3. Transfer cooked ingredients to a large bowl and toss with the tomatoes and lemon juice.
  4. Serve immediately with the feta, basil and black pepper sprinkled on top, or let the mixture cool, then top with the feta, basil, scallions and black pepper.



Nourish NorthwestNourish Northwest is a nutrition and fitness studio in SE Portland owned and operated by two Registered Dietitians. Nourish Northwest offers individual nutrition counseling, group workshops, a variety of fitness classes, and weekly cooking classes. Their inviting space and small group setting provide the benefits of small group personal training and hands-on nutrition education.