SUNGOLD TOMATO AND SWEET CORN SUCCOTASH SALAD

This is one of my favorite spring/summer time recipes and it’s such an easy one, plus you can do so many different things with it. There are times where I do add small diced meat to this recipe like Tasso ham (curded lean pork form Louisiana), or smoked duck breast, it adds a nice twist to the salad. I also changed around the classic succotash that has lima beans as the main ingredient, I added edamame beans instead. Feel free to add anything you would like, remember this is my spin on succotash, so enjoy!

2 each heads of romaine lettuce
1 ea pints Sungold cherry tomatoes (halved and seasoned with salt and pepper)
½ cup sweet yellow corn (cooked, and shucked off the cob)
½-cup edamame (peeled out of shell)
1 cup cooked quinoa (cooled)
2Tlb crumbled feta
1 ea red pepper small diced (cooked)
3 Tlb nicoise olives (halved)
2 Tlb large capers (minced)
1 tsp horseradish (prepared)
1 Tlb Tarragon minced
1 Tlb Oregano minced
3 Tlb white balsamic vinaigrette
Season to taste with kosher salt and pepper

1) Toss romaine with 1Tlb dressing, season to taste and set aside. Mix all your ingredients together in a large bowl and season with the left over dressing and place on romaine, enjoy immediately.

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