Herbed Corn & Edamame Succotash
- Number of Servings: 6
Ingredients
1 1/2 cups frozen or fresh shelled edamame1/2 Tbsp olive oil1/2 cup chopped red bell pepper1/4 cup chopped onion2 Tbsp minced garlic2 cups corn kernels3 Tbsp dry white wine2 Tbsp rice vinegar1 1/2 tsp dried parsley1 tsp dried basil1/2 tsp salt1/4 tsp black pepper
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.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
Yield: 6 Servings (3/4 cup per serving)
Number of Servings: 6
Recipe submitted by SparkPeople user SLJGEMINI75.
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.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
Yield: 6 Servings (3/4 cup per serving)
Number of Servings: 6
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 141.1
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 321.9 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 2.7 g
- Protein: 7.5 g