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.
Provided by Kathy Farrell-Kingsley
Categories Healthy Basil Recipes
Time 25m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 111.4 calories, Carbohydrate 14.3 g, Fat 4.4 g, Fiber 3.2 g, Protein 5 g, SaturatedFat 0.3 g, Sodium 205.1 mg, Sugar 3.1 g
HERBED CORN & EDAMAME SUCCOTASH
I found this recipe last summer and made it for a dinner with company. Everyone loved it. It is definitely a keeper and will be made again and again. I hope you enjoy!
Provided by Jolayne Cooper
Categories Vegetables
Time 40m
Number Of Ingredients 12
Steps:
- 1. Cook edamame in a large saucepan or lightly salted water until tender, about 4 minutes or according to package directions. Drain well.
- 2. 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, water and the edamame; cook, stirring frequently, about 5 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately.
HERBED CORN & EDAMAME SUCCOTASH
Steps:
- 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. Get Cooking: http://www.cooking.com/recipes-and-more/recipes/Herbed-Corn-Edamame-Succotash-recipe-9741.aspx#ixzz2XKHf9DsC
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