HERBED CORN & EDAMAME SUCCOTASH

HERBED CORN & EDAMAME SUCCOTASH image

Yield 6

Number Of Ingredients 2

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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 tablespoons dry white wine or water 2 tablespoons rice vinegar 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh basil or 1 teaspoon dried 1/2 teaspoon salt Freshly ground pepper to taste
Get Cooking: http://www.cooking.com/recipes-and-more/recipes/Herbed-Corn-Edamame-Succotash-recipe-9741.aspx#ixzz2XKHZZ1je

Steps:

Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. Drain well. 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. Get Cooking: http://www.cooking.com/recipes-and-more/recipes/Herbed-Corn-Edamame-Succotash-recipe-9741.aspx#ixzz2XKHf9DsC