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."
 
Download
Edamame Succotash created by mary winecoff
Ready In:
15mins
Ingredients:
11
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • 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.
  • 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.
  • Stir in the corn, edamame and broth. Cook 4 minutes, still stirring.
  • Remove pan from heat and add in the parsley, basil, salt and pepper. Adjust seasonings as desired.
  • Serve.

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Krona
    I love this recipe and have made it a few times. Recently I've been using chicken stock in place of vegetable, dried basil and parsley (1 tsp. each) and added some dried thyme and a little cayenne pepper.
     
  2. Marchkitty
    Fabulous! I added a quarter cup ham cut very small and then a little crema and nutmeg off heat. My new comfort food!
     
  3. mary winecoff
    Edamame Succotash Created by mary winecoff
  4. mary winecoff
    Very good. I love the bright green of the edamame with the yellow of the corn. I did not add red peppers as our family's stomach can not handle them. When I took this picture I had forgotten to add the parsley and basil. Will make again soon.
     
  5. wannabe TOP chef
    Cool I have all these ingredients (except basil haha)i bought a big bag of frozen edamame tryin to be healthy n never even cooked it lol guess I will try this ^_^
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes