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


Comments are closed.

Design by Likoma with WOO on WP