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Herbed Corn & Edamame Succotash

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  6 servings, 3/4 cup each
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.

Make Ahead Tip: Cover and refrigerate for up to 2 days.
1 1/2 cups  frozen or fresh shelled edamame  (see Ingredient Note)
1 tablespoon  canola oil
1/2 cup  chopped red bell pepper
1/4 cup  chopped onion
2 cloves  garlic, minced
2 cups  fresh corn kernels (from 4 ears)
3 tablespoons  dry white wine or water
2 tablespoons  rice vinegar
2 tablespoons  chopped fresh parsley
2 tablespoons  chopped fresh basil or 1 teaspoon dried
1/2 teaspoon  salt
Freshly ground pepper  to taste

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.
Herbed Corn & Edamame Succotash Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings, 3/4 cup each
Calories: 128
Sodium: 219mg
Fiber: 4g
Carbohydrates, Total: 16g
Protein: 6g
% Cal. from Fat: 28%
Fat. Total: 4g
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