Edamame Succotash

Yield: 5 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 158
  • Calories from fat: 0.0%
  • Fat: 6.4g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 9.6g
  • Carbohydrate: 16.6g
  • Fiber: 4.8g
  • Cholesterol: 7mg
  • Iron: 2.3mg
  • Sodium: 181mg
  • Calcium: 47mg

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

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 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
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