Corn & Edamame Succotash
Yield: 6 servings
Ingredients:
- 1 1/2 cups frozen or fresh shelled edamame, (see Ingredient Note)
- 1 tablespoon canola oil
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 2 cups fresh corn kernels, (from 4 ears)
- 3 tablespoons dry white wine, or water
- 2 tablespoons rice vinegar
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil, or 1 teaspoon dried
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
Directions:
- Cook edamame and peal.
- Heat oil in a large nonstick skillet over medium heat.
- Cook bell pepper, onion and garlic about 2 minutes.
- Stir in corn, wine and the edamame and cook for 4 minutes.
- Remove from the heat.
- Stir in vinegar, parsley, basil, salt and pepper.
- Serve immediately.
Nutrition Facts Calories 128, Total Fat 4 g, Monounsaturated Fat 2 g, Sodium 219 mg, Carbohydrate 16 g, Fiber 4 g, Protein 6 g, Potassium 190 mg. Daily Values: Vitamin A 20%, Vitamin C 45%