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.
Cook the edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. Drain well.
Heat the oil in a large nonstick skillet over medium heat. Add the bell pepper, onion and garlic; cook, stirring frequently, until vegetables start to soften, about 2 minutes. Stir in the corn, wine (or water) and the edamame; cook, stirring frequently, for 4 minutes. Remove from the heat. Stir in the vinegar, parsley, basil, salt and pepper. Serve immediately.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
128 calories; 4g total fat; 0g total saturated fat; 0mg cholesterol; 219mg sodium; 16g carbohydrates; 4g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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