Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you're using frozen edamame, make it according to package directions, omitting any salt. Drain well.
- 2 tsp. vegetable oil
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 1/2 cups fresh or frozen shelled edamame
- 2 cups fresh or frozen corn kernels
- 3 Tbs. white wine or vegetable stock
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 Tbs. chopped fresh parsley
- 1 Tbs. chopped fresh basil or 1 tsp. dried basil
1. Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.
2. Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.
- Serving Size: Serves 6
- Calories: 140
- Carbohydrate Content: 18 g
- Fat Content: 5 g
- Fiber Content: 4 g
- Protein Content: 8 g
- Sodium Content: 200 mg
- Sugar Content: 3 g