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.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Fiber Low Calorie Low Carb Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
6 25 min 25 min

Directions

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 tablespoon dry white wine, or water
  • 2 tablespoon rice vinegar
  • 2 tablespoon chopped fresh parsley
  • 2 tablespoon chopped fresh basil, or 1 teaspoon dried
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste

Cooking Instruction

Step 1

Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. Drain well.

Step 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.


Nutrition

  • Serving: Per serving
  • Calories: 128
  • Carbohydrates: 16g
  • Fat: 4g
  • Protein: 6g
  • Dietary Fiber: 4g
  • Saturated Fat: 0g
  • Monounsaturated Fat: 2g
  • Cholesterol: 0mg
  • Potassium: 190mg
  • Sodium: 219mg
  • Exchanges: 1 starch, 1 lean meat
  • Carbohydrate Servings: 1