Central Plains Succotash

Submitted by Chef #1365024

"Recipe courtesy of Roberta Larson Duyff, MS, RD, FADA, CFCS, in Cooking Healthy Across America. As a traditional American favorite, succotash is typically a cooked dish made with lima beans, corn kernels and chopped red and green peppers. Although lima beans are used in New England and generally define a succotash, this version is special for its fiber-rich canned soybeans, lending it a Midwestern flavor. Courtesy of Mealtime.org"

 

• Ready In: 10mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 tablespoons balsamic vinegar
• 2 tablespoons cider vinegar
• 1 tablespoon brown sugar
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon onion powder
• 1 garlic clove, minced
• 1 (15 ounce) can soybeans, drained or 1 1/2 cups cooked edamame
• 1 (15 ounce) can corn, drained
• 1⁄2 cup chopped red bell pepper
• 1⁄3 cup chopped cilantro

directions

1. Combine the balsamic and cider vinegars, brown sugar, cumin, onion powder and garlic in a 1- to 1 1/2-quart saucepan. Heat over medium heat about 3 minutes or until the sugar dissolves. Remove from heat. Place the soybeans, corn and red bell pepper in a medium-size bowl. Pour the vinegar mixture over the vegetables and stir to mix. Cover and refrigerate 1 to 4 hours or until chilled, stirring once. Stir in the cilantro just before serving. Serve chilled.
2. *Recipe adapted by the Canned Food Alliance.
3. Rest time: 1 to 4 hours.