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Soybean Succotash With Sesame Ginger Vinaigrette
By PaulaG on July 03, 2006
Photo by PaulaG
3 Reviews
- Prep Time: 15 mins
- Total Time: 30 mins
- Servings: 8
Photo by PaulaG
About This Recipe
"Soybeans (edamame) have long played an important part in Asian cuisine. This wonderful vegetable is becoming ever more popular in American cuisine. These beans are high in protein and fiber while being low in saturated fat making them a wonderful addition to a healthier diet."
Ingredients
- 12 ounces frozen whole kernel corn
- 12 ounces frozen edamame, shelled ( soybeans)
- 1 medium red bell pepper, chopped
- 1/2 cup red onion, chopped
- 4 -5 green onions, thinly sliced
- kosher salt, to taste
- 1/4 cup olive oil
- 1/2 teaspoon toasted sesame oil
- 2 tablespoons honey
- 1/4 cup balsamic vinegar
- 2 tablespoons sesame seeds
- 1 -2 tablespoon fresh ginger, grated
- 1 -2 garlic clove, pressed
- 1/4 teaspoon red pepper flakes
Succotash
Dressing
Directions
- Steam the corn and edamame as directed on package.
- Place under cool water and rinse to cool; drain well.
- Mix the corn and edamame with chopped vegetables and sprinkling of salt.
- Mix together the dressing and pour over prepared vegetables; cover and refrigerate several hours to allow flavors to blend.
- Serve chilled.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (145 g)
Servings Per Recipe: 8
- Amount Per Serving
- %
- Calories 214.6
- Calories from Fat 103
- 48%
- Amount Per Serving
- %
- Total Fat 11.5g
- 17%
- Saturated Fat 1.5g
- 7%
- Cholesterol 0.0mg
- 0%
- Sugars 6.7 g
- Sodium 12.6mg
- 0%
- Total Carbohydrate 23.3g
- 7%
- Dietary Fiber 3.9g
- 15%
- Sugars 6.7 g
- 27%
- Protein 7.8g
- 15%
Reviews
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"I like the assortment of veggies in this but for me the dressing was too sweet.I might try again with half the amount of sweetener."
By Jen in Victoria, BC on September 09, 2012 | 1331040
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"We really liked this recipe. It's nice that it uses things I usually have on hand. Thanks for posting!"
By 926904 on April 12, 2011 | 1209611
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"From the delicious and healthy ingredients to the ease of preparation, I rate this recipe "outstanding"! I love being able to stir up a vegetable salad and keep it in the refrigerator for a quick, nutritous lunch or snack. This one hold well and actually improves for the next day. I added a small can of water chestnuts, chopped and substituted rice wine vinegar for the balsamic vinegar. When I make this next time, I might add some cilantro as well and/or parsley."
By Geema on March 26, 2007 | 391277
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