Edamame Succotash

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 teaspoons vegetable oil
• 1/2 cup chopped red pepper
• 1/3 cup chopped spanish onion (or other mild onion)
• 2 minced garlic cloves
• 1 1/2 cups fresh shelled edamame or 1 1/2 cups frozen shelled edamame
• 2 cups fresh corn or 2 cups frozen corn
• 3 tablespoons vegetable stock
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• 1 tablespoon chopped parsley
• 2 tablespoons chopped fresh basil

Recipe

• 1 note: if you are using frozen edamame, prepare first before making this dish. usually that means boiling the beans in water (omit salt) for 5 minutes and draining.
• 2 heat oil in a large nonstick skillet over medium heat. add the onions and bell pepper and cook for 1 minute, stirring as needed. add the garlic and cook an additional minute continuing to stir.
• 3 stir in the corn, edamame and broth. cook 4 minutes, still stirring.
• 4 remove pan from heat and add in the parsley, basil, salt and pepper. adjust seasonings as desired.
• 5 serve.