ASIAN CORN SUCCOTASH

Asian Corn Succotash image

Since I'm not a fan of lima beans, I use edamame (green soybeans) in this colorful corn succotash instead. The Asian-inspired dressing alone is addictive. -Dierdre Callaway, Parkville, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 3 servings.

Number Of Ingredients 13

Previous Next

Ingredients

1 cup frozen shelled edamame
2 cups fresh corn
1/4 cup chopped red onion
1/4 cup chopped sweet red pepper
VINAIGRETTE:
1/4 cup rice vinegar
1/4 cup olive oil
1 tablespoon sugar
1/2 teaspoon sesame oil
1/4 teaspoon reduced-sodium soy sauce
1/8 teaspoon salt
1/8 teaspoon pepper
Dash hot pepper sauce

Steps:

Place edamame in a saucepan and cover with 3 cups water. Bring to a boil. Cover and cook for 4-5 minutes or until tender, adding the corn during the last 2 minutes of cooking. Drain and rinse under cold water. Transfer to a large bowl; add onion and pepper., In a small bowl, combine the vinaigrette ingredients. Pour over corn mixture and toss to coat. Chill until serving.

Nutrition Facts : Calories 261 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges