Edamame Succotash

A fun twist on a popular side dish. This is my rendition of a recipe that first appeared in Vegetarian Times magazine. Though typically served hot, leftovers make a great lunch salad served at room temperature.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 2  teaspoons  vegetable oil
• 1⁄2 cup  chopped  red pepper
• 1⁄3 cup  chopped Spanish onion (or other mild white onion)
• 2  minced garlic cloves
• 1 1⁄2 cups  fresh shelled edamame or 1 1⁄2 cups  frozen shelled edamame
• 2  cups fresh corn or 2  cups frozen corn
• 3  tablespoons  vegetable stock
• 1⁄2 teaspoon sea salt
• 1⁄4 teaspoon white pepper
• 1  tablespoon  chopped parsley
• 2  tablespoons  chopped fresh basil

Directions

1. Note: If you are using frozen edamame, prepare first before making this dish. Usually that means boiling the beans in water (omit salt) for 5 minutes and draining.
2. Heat oil in a large nonstick skillet over medium heat. Add the onions and bell pepper and cook for 1 minute, stirring as needed. Add the garlic and cook an additional minute continuing to stir.
3. Stir in the corn, edamame and broth. Cook 4 minutes, still stirring.
4. Remove pan from heat and add in the parsley, basil, salt and pepper. Adjust seasonings as desired.
5. Serve.