Herbed Corn and Edamame Succotash

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Ingredients
  • 2 cups edamame pods
  • 1 tablespoon canola oil
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups corn kernels
  • 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
Directions
  • Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes. Drain and when cool enough to touch, pop the bean out fo the pods.  Put the beans aside and compost the pods.
  • 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.
Credit:

From Eating Well, Sept 2004

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