Corn and Edamame Succotash

Yield: 6, ¾ cup servings 

Ingredients :

  • 1.5 cups fresh or frozen shelled edamame 

  • 1 tbsp extra-virgin olive oil 

  • ½ cup chopped bell pepper (red, orange, yellow, or a mixture)

  • ¼ cup chopped red onion

  • 2 cloves garlic, minced

  • 2 cups corn (can use bag of frozen corn or cooked fresh corn)

  • 3 tbsp dry white wine or water

  • 2 tbsp rice vinegar

  • 2 tbsp chopped fresh parsley (or 1 tsp dried)

  • 2 tbsp chopped fresh basil (or 1 tsp dried)

  • ½ tsp sea salt

  • Ground black pepper to taste

Instructions:

  1. Cook edamame in large saucepan of lightly salted water until tender (follow package instructions). Drain.

  2. Heat oil in skillet over medium heat. Add bell pepper, onion, garlic, and cook, stirring often, until vegetables start to soften. Stir in corn, wine (or water), and the edamame. Cook for about 4 minutes.

  3. Remove from heat and stir in vinegar, parsley, basil, salt, and pepper. Serve.

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