Recipe courtesy of Keri Glassman
Peas and Carrot Succotash Salad
Total:
20 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
20 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

In a medium saucepan, heat the oil over medium heat. Add the zucchini, onion and salt to the pan and cook, stirring, until the onion is translucent and the zucchini is tender, about 5 minutes. Lower the heat to medium low, add the peas and carrots, corn and edamame and cook, stirring, for about 1 minute. Transfer the mixture to a large bowl and let cool. Toss with the tomatoes and lemon juice. Season with black pepper.

IDEAS YOU'LL LOVE

Barefoot Carrot Salad

Recipe courtesy of Ina Garten

Creamy Spring Peas With Pancetta

Recipe courtesy of Food Network Kitchen

Sauteed Carrots

Recipe courtesy of Ina Garten

Glazed Carrots

Recipe courtesy of Food Network

Split Pea Soup

Recipe courtesy of Milton Polemides

Glazed Baby Carrots

Recipe courtesy of Anne Burrell

Carrot Cake

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Broccoli Salad

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking