Herbed Corn & Edamame Succotash
Fresh green soybeans, called edamame or sweet beans, are a great addition to this classic American dish, where they stand in for the traditional lima beans. The succotash is wonderful as it is, or topped with grilled shrimp, salmon, or chicken.
- 1 & 1/2 cups frozen or fresh shelled edamame (see Ingredient Note)
- 1 TBS canola oil
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 2 cups corn kernels
- 3 TBS dry white wine, or water
- 2 TBS rice vinegar
- 2 TBS chopped fresh parsley
- 2 TBS chopped fresh basil, or 1 tsp dried basil
- 1/2 tsp salt
- Freshly ground pepper, to taste
Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes, or according to package directions. Drain well.
Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion and garlic, cook, stirring frequently, until vegetables start to soften; about 2 minutes. Stir in corn, wine (or water), and the edamame; cook, stirring frequently, for 4 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately.
Ingredient Note: Edamame are easy to digest and are exceptionally high in protein (1/2 cup has 16 grams). There are several kinds available today - frozen and fresh, in the pod and shelled - in large supermarkets, natural foods stores or Asian markets.
Servings: 6, 3/4 cup each
Recipe from WebMD
NOTE: If you are on a restricted diet or are being treated for a health condition, review the Featured Recipe with your dietitian, nutritionist, or physician. Nutrition Facts/Information for the Featured Recipe are provided by the source, unless otherwise noted.