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Herbed Corn & Edamame Succotash

Herbed Corn & Edamame Succotash
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WebMD Recipe from

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.

Prep: 25 minutes | Total Time: 25 minutes
  • 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
    corn kernels
  • 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
    Freshly ground pepper, to taste
  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.



Ingredient Note: Edamame are easy to digest and are exceptionally high in protein (1/2 cup has 16 grams). There are several kinds available today—frozen and fresh, in the pod and shelled—in large supermarkets, natural-foods stores or Asian markets.

Nutritional Information

Makes: 6 servings, 3/4 cup each
  • Calories129
  • Fat4 g
    • Saturated fat0 g
  • Cholesterol0 mg
  • Carbohydrates16 g
    • Dietary fiber4 g
  • Protein6 g
  • Sodium219 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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