Summer Succotash _lowres

Photo by Helana Brigman -- For an easy salad, try Summer Succotash With Edamame.

While the school year may be here, there are certain qualities about August that show no signs of ending. Late summer produce continues to fill the bins at my local produce stand, including ears of yellow corn, heirloom tomatoes and leafy greens. August is a great month to indulge in any number of abundant seasonal produce, and we south Louisianans are especially spoiled.

For a quick and easy summer salad, try this version of succotash made with local ingredients. I’ve included fresh-frozen edamame to update this classic dish. Edamame may be found in the freezer section of your local grocery store near the frozen peas. Don’t have edamame? Substitute lima beans, fava beans or your favorite freshly shelled beans. Not only does this salad make great use of local ingredients like yellow corn, sweet basil and peppery arugula, but it also offers a healthful alternative to the traditional side salad.

To prepare, simply blend edamame, corn, onions and cherry tomatoes in a large bowl with olive oil, sherry vinegar and herbs. Vegetables should be cooked until they are just done and the dish should be refrigerated before serving.