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Edamame Succotash

Yield 5 servings (serving size: 1/2 cup)

Ingredients

  • 2 center-cut bacon slices
  • 1 1/2 teaspoons butter
  • 1 cup chopped sweet onion
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 3/4 cups frozen shelled edamame (green soybeans), thawed
  • 1 cup coarsely chopped plum tomatoes (about 2 medium)
  • 1/3 cup coarsely chopped red bell pepper
  • 2 tablespoons fat-free half-and-half
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 2 tablespoons torn fresh basil

Nutrition Information

  • calories 158
  • caloriesfromfat 0.0 %
  • fat 6.4 g
  • satfat 1.7 g
  • monofat 1.2 g
  • polyfat 0.5 g
  • protein 9.6 g
  • carbohydrate 16.6 g
  • fiber 4.8 g
  • cholesterol 7 mg
  • iron 2.3 mg
  • sodium 181 mg
  • calcium 47 mg

How to Make It

  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 heat to medium-high. Melt butter in drippings in pan. Add onion; sauté 3 minutes, stirring occasionally. Add corn kernels and edamame; cook 6 minutes, stirring occasionally. Stir in tomato and next 5 ingredients. Cover and cook 2 minutes or until tender. Sprinkle with bacon and basil.

  3.  

  4. Young Chefs can:

  5. Measure corn kernels and edamame

  6. Tear basil leaves

  7.  

  8. Older Chefs can:

  9. Help shuck corn

  10. Sprinkle bacon and basil