Edamame Succotash
Replace the traditional lima beans with healthy edamame in this twist on the well-loved side-dish recipe.
Ingredients
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1-1/2 cups (about 8 ounces) frozen shelled edamame (see Note below)
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1 can (15 ounces) whole kernel corn, drained and rinsed
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1/4 cup vegetable broth
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1/4 cup medium-hot prepared salsa
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1/4 teaspoon salt
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1 tablespoon chopped fresh cilantro
Directions
1.
In medium-size saucepan, stir together the edamame, corn, vegetable broth, salsa and salt. Cook over medium-high heat until heated through, about 5 minutes.
2.
Add cilantro just before serving.
Note
Edamame is the Japanese name for fresh soybeans. Edamame are also available frozen, which is how they are used in this recipe. They're available in health food stores, Asian markets and the frozen food section of some supermarkets.
Nutrition information
Calories 136, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 444 mg, Carbohydrate 20 g, Fiber 4 g, Protein 8 g.
Percent Daily Values are based on a 2,000 calorie diet
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Herbed Corn & Edamame Succotash
Fresh green soybeans, called edamame or sweet beans, are a great addition to this classic American dish, where they stand in for the traditional lima beans. The succotash is wonderful as it is or topped with grilled shrimp, salmon or chicken.
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