Summer Succotash Salad
Ingredients
- 8 ears corn in husks
- 1 Vidalia onion, cut crosswise 1/2″ thick
- 2 cups frozen shelled edamame
- Kosher salt and freshly ground black pepper, to taste
- 1 cup olive oil
- 1⁄4 cup white wine vinegar
- 1⁄4 cup roughly chopped tarragon
- 2 pints cherry or grape tomatoes, halved
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