Edamame Succotash

Edamame Succotash Recipe
Photo: John Autry; Styling: Mindi Shapiro

Yield:

4 servings (serving size: 1 1/4 cups)
Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 300
Fat 12.1 g
Satfat 3.3 g
Monofat 3.3 g
Polyfat 3.6 g
Protein 17.9 g
Carbohydrate 37.2 g
Fiber 10 g
Cholesterol 10 mg
Iron 0.9 mg
Sodium 386 mg
Calcium 28 mg

Ingredients

1 slice center-cut bacon
1 tablespoon butter
2 cups chopped sweet onion
2 cups fresh corn kernels (about 3 ears)
1 (16-ounce) bag frozen, shelled edamame, thawed
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
3 plum tomatoes, coarsely chopped
1 red bell pepper, seeded and coarsely chopped
3 tablespoons torn basil

Preparation

1. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon.

2. Increase the heat to medium-high. Melt butter in drippings in pan. Add onion; sauté 3 minutes, stirring occasionally. Add corn kernels; sauté for 3 minutes or until lightly charred. Add edamame, and sauté for 3 minutes, stirring occasionally. Stir in vinegar and next 5 ingredients (through bell pepper); cook 30 seconds, stirring occasionally. Sprinkle with bacon and basil.

Julianna Grimes,

Cooking Light

August 2010
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