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.
frozen or fresh shelled edamame, (see Ingredient Note)
chopped red bell pepper
fresh corn kernels, (from 4 ears)
dry white wine, or water
chopped fresh parsley
chopped fresh basil, or 1 teaspoon dried
Freshly ground pepper, to taste
in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. Drain well.
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.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
Calories 128, Total Fat 4 g, Monounsaturated Fat 2 g, Sodium 219 mg, Carbohydrate 16 g, Fiber 4 g, Protein 6 g, Potassium 190 mg. Daily Values: Vitamin A 20%, Vitamin C 45%. Exchanges: Starch 1,Lean Meat 1.
Percent Daily Values are based on a 2,000 calorie diet