Recipe courtesy of Keri Glassman
Save Recipe Print
Peas and Carrot Succotash Salad
Total:
20 min
Prep:
5 min
Inactive:
5 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
20 min
Prep:
5 min
Inactive:
5 min
Cook:
10 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.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Roasted Carrots

Recipe courtesy of Ina Garten

Baby Carrots

Recipe courtesy of Rachael Ray

Sauteed Carrots

Recipe courtesy of Ina Garten

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Beef with Snow Peas

Recipe courtesy of Ree Drummond

Sauteed Sugar Snap Peas

Recipe courtesy of Ina Garten

Carrot Cake Recipe

Recipe courtesy of Robert Clinton

Honey Glazed Carrots

Recipe courtesy of Sunny Anderson

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Browse Reviews By Keyword