Edamame Succotash

Photo: John Autry; Styling: Mindi Shapiro

Yield: 4 servings (serving size: 1 1/4 cups)
Total:
Cost per Serving: $2.47
Recipe from Cooking Light

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 300
  • Fat: 12.1g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 3.6g
  • Protein: 17.9g
  • Carbohydrate: 37.2g
  • Fiber: 10g
  • Cholesterol: 10mg
  • Iron: 0.9mg
  • Sodium: 386mg
  • Calcium: 28mg

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. 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. 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.
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