Herbed Corn & Edamame Succotash

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.

From EatingWell: Summer 2004, The EatingWell Diabetes Cookbook (2005)
Yield: 6 servings, 3/4 cup each
Active Time: 25 minutes
Total Time: 25 minutes

Ingredients

  1. 1 1/2 cups frozen or fresh shelled edamame (see Ingredient Note)
  2. 1 tablespoon canola oil
  3. 1/2 cup chopped red bell pepper
  4. 1/4 cup chopped onion
  5. 2 cloves garlic, minced
  6. 2 cups corn kernels
  7. 3 tablespoons dry white wine or water
  8. 2 tablespoons rice vinegar
  9. 2 tablespoons chopped fresh parsley
  10. 2 tablespoons chopped fresh basil or 1 teaspoon dried
  11. 1/2 teaspoon salt
  12. Freshly ground pepper to taste

Preparation

  1. Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. Drain well.
  2. Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion and garlic; cook, stirring frequently, until vegetables start to soften, about 2 minutes. Stir in corn, wine (or water) and the edamame; cook, stirring frequently, for 4 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately.

Tips & Notes

Nutrition

Nutrition Per Serving: 111 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 14 g carbohydrates; 5 g protein; 3 g fiber; 205 mg sodium; 331 mg potassium.

Nutrition Bonus: Vitamin C (47% daily value), Folate (30% dv), Vitamin A (16% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 lean meat