Miso Edamame Succotash

Name: Miso Edamame Succotash Recipe
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1/4 c. white miso paste; 1/8 c. warm water; 1 tbls. mild vegetable oil (like grapeseed or avocado); 1 tbls. maple syrup; 1/2 tbls. apple cider vinegar; 1/4 tsp. toasted sesame oil; 1 cup shelled fresh edamame (or cooked frozen); 1/2 lb. snap peas thinly sliced on the diagonal; 1 (15 oz) can of butter beans drained and rinsed; 2 cups fresh or frozen corn kernals preferably roasted or blanched; 2 scallions green parts only sliced thinly on the diagonal; 1 stalk celery finely chopped; 1/2 c. minced sweet white onion; 3 fresh shiso (perilla) leaves chiffonaded (or substitute fresh Thai basil leaves or a little lemon zest)

Minutes to Prepare: 20

Number of Servings: 6

Ingredients

1/4 c. white miso paste1/8 c. warm water1 tbls. mild vegetable oil (like grapeseed or avocado)1 tbls. maple syrup1/2 tbls. apple cider vinegar1/4 tsp. toasted sesame oil1 cup shelled fresh edamame (or cooked frozen)1/2 lb. snap peas, thinly sliced on the diagonal1 (15 oz) can of butter beans, drained and rinsed2 cups fresh or frozen corn kernals, preferably roasted or blanched2 scallions, green parts only, sliced thinly on the diagonal1 stalk celery, finely chopped1/2 c. minced sweet white onion3 fresh shiso (perilla) leaves, chiffonaded (or substitute fresh Thai basil leaves or a little lemon zest)

Directions

Combine first six ingredients to make dressing. Set aside to chill. Combine the rest of the ingredients in a large mixing bowl. Toss with dressing. Serve.

Serving Size: Makes six generous side portions

Number of Servings: 6

Recipe submitted by SparkPeople user METALBABE.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving