EDAMAME SUCCOTASH

Edamame Succotash image

This is a great side dish that's colorful and so good for you! Originally from a March 2007 issue of Southern Living. It's delicious served warm, but I think it would also be terrific drained, dressed with your favorite vinaigrette and served cold.The original recipe called for 1 tablespoon of chopped mint, but I substituted 2 T. fresh chopped parsley.

Provided by Leslie in Texas

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 medium onion, diced
1 tablespoon canola oil
1 medium orange bell pepper, seeded and diced
1 medium red bell pepper, seeded and diced
1 medium yellow bell pepper, seeded and diced
2 1/2 cups frozen whole kernel corn
1/2 cup chicken broth
1 (16 ounce) package frozen edamame, thawed
2 tablespoons fresh parsley, chopped
salt and pepper, to taste

Steps:

Saute onion in hot oil in a large skillet over medium heat 3 minutes or until tender but not browned.
Add bell peppers and corn and cook 5 more minutes or until tender.
Stir in chicken broth and bring to a boil over medium-high heat; reduce heat to low.
Stir in edamame, cook 3 minutes.
Remove from heat, stir in parsley and salt and pepper to taste; serve immediately.

Nutrition Facts : Calories 166.5, Fat 6.3, SaturatedFat 0.7, Sodium 59.8, Carbohydrate 21.6, Fiber 4.6, Sugar 1.9, Protein 9.9

*** Explore more Edamame Succotash Recipes »

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