Yield: 4 servings
Traditionally, succotash is made with lima beans. This updated version uses shelled edamame (green soybeans) instead. High in protein, fiber, vitamins and minerals, it really satisfies. Enjoy!
- 3 ounces Canadian-style bacon, chopped
- 1 tablespoon olive oil
- 2 cups chopped red onion
- 2 cups corn kernels
- 1 16-ounce bag frozen shelled edamame, thawed
- 2 tablespoons red wine vinegar
- 1 red bell pepper, seeded and coarsely chopped
- 3 tablespoons chopped fresh basil
- salt, pepper and chili sauce (such as Sriracha) to taste
- Heat a large skillet over medium heat. Add the chopped Canadian bacon and saute until lightly browned.
- Increase the heat to medium-high. Add a splash of olive oil and the red onion to the skillet. Add a sprinkle of salt and pepper. Saute for 3 minutes.
- Add corn kernels and edamame to the pan. Saute for an additional 3 minutes.
- Add vinegar, additional salt and pepper, red pepper, and basil. Saute for 2 minutes to heat through. Season to taste with additional salt, pepper, and Sriracha or other hot sauce such as Tobasco.
Adapted from Cooking Light