1/3 Photos of Edamame Succotash
Leslie in Texas's Note:
This is a great side dish that's colorful and so good for you! Originally from a March 2007 issue of Southern Living. It's delicious served warm, but I think it would also be terrific drained, dressed with your favorite vinaigrette and served cold.The original recipe called for 1 tablespoon of chopped mint, but I substituted 2 T. fresh chopped parsley.
My Private Note
Units: US | Metric
- 1 medium onion, diced
- 1 tablespoon canola oil
- 1 medium orange bell pepper, seeded and diced
- 1 medium red bell pepper, seeded and diced
- 1 medium yellow bell pepper, seeded and diced
- 2 1/2 cups frozen whole kernel corn
- 1/2 cup chicken broth
- 1 (16 ounce) package frozen edamame, thawed
- 2 tablespoons fresh parsley, chopped
- salt and pepper, to taste
- 1Saute onion in hot oil in a large skillet over medium heat 3 minutes or until tender but not browned.
- 2Add bell peppers and corn and cook 5 more minutes or until tender.
- 3Stir in chicken broth and bring to a boil over medium-high heat; reduce heat to low.
- 4Stir in edamame, cook 3 minutes.
- 5Remove from heat, stir in parsley and salt and pepper to taste; serve immediately.
Browse Our Top Soy/Tofu Recipes
Nutritional Facts for Edamame Succotash
Serving Size: 1 (242 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 166.4
- Calories from Fat 56
- Total Fat 6.2 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 59.7 mg
- Total Carbohydrate 21.6 g
- Dietary Fiber 4.6 g
- Sugars 1.8 g
- Protein 9.9 g