Edamame Succotash

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


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