Sunday, June 28, 2009

Edamame Succotash

This dish puts a spin on the traditional succotash by using the ever trendy edamame. If you adore the old standby instead, feel free to use lima beans.


2 cups shelled and cooked edamame
1 cups chopped red pepper
2 tablespoons diced red onion
1 cup sweet corn (fresh, canned or thawed frozen)
1-2 tablespoons light margarine or 1 tablespoon olive oil or ICB spray
Salt and pepper to taste


Cook (and shell, if needed) the edamame according to package directions. In a large pan add 1 tablespoon light margarine or 1 teaspoon of olive oil or 10 sprays ICB and add the onions and red pepper. Saute until slightly tender, about 5 minutes. Throw in the corn and edamame and add the second tablespoon light margarine, or teaspoons of olive oil or 10-20 more sprays of ICB and sauté for another 5-7 minutes. Add salt and pepper to taste and serve.

Makes 3.5 cups, 7 servings

Serving size: ½ cup Calories 100 Protein 7 g Carb 11 g Fiber 2 g Sugars 4 g Fat 3.5 g Saturated fat 0 g Sodium 140 mg


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