EDAMAME SUCCOTASH
Steps:
- In a large skillet, heat the sesame oil over medium heat. Saute the onion and garlic until softened, about 2 minutes. Add the bacon and cook until it has rendered its fat and begins to crisp, about 5 minutes.
- Add the edamame, corn and bell pepper and saute for 2 to 3 minutes. Season with 1/2 teaspoon salt and 1/8 teaspoon white pepper. Remove from the heat and serve hot.
- From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.
SUMMER CORN & EDAMAME SUCCOTASH SALAD
A super simple summer salad with the sweet crunch of corn, juicy tomatoes, and the protein-punch of edamame.
Provided by Kare for Kitchen Treaty
Categories Salad
Time 16m
Number Of Ingredients 9
Steps:
- Set a large pot of water over high heat. Bring to a boil. Carefully add the corn cobs. Boil for three minutes. Remove with tongs and set aside to cool a bit. Add the edamame. Cook for three minutes. Drain and let cool for a bit.
- Cut the corn kernels off the cob (I set it on end and use a large, sharp chef's knife. Be careful!) Add them to the bowl along with the cooled edamame. Add the cherry tomatoes, onion, and basil.
- Drizzle in the olive oil and vinegar. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Toss well. Taste and add additional salt and pepper if desired. Serve immediately or refrigerate until ready to serve. Keeps well for 2-3 days in the refrigerator.
Nutrition Facts : ServingSize 1 cup, Calories 93 kcal, Sugar 4 g, Sodium 305 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 7 g, Fiber 1 g, Protein 1 g
EDAMAME SUCCOTASH SALAD
Provided by Tracey Seaman
Categories Salad Bean Soy Tomato Side Sauté Kid-Friendly Quick & Easy Lunch Corn Healthy Vegan Chive Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Makes 10 servings (about 5 cups)
Number Of Ingredients 8
Steps:
- Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes.
- Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil.
SUCCOTASH SALAD
Steps:
- Whisk oil, vinegar, mustard, garlic and sugar together in a medium bowl. Season with salt and pepper to taste. Pour the dressing over the vegetables, add the cilantro and mix to combine.;
- Combine all vegetables in a large bowl.
GRILLED CORN AND EDAMAME SUCCOTASH SALAD
Delicious salad that is light and lovely.
Provided by klenke
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place corn, onion, red bell pepper, and jalapeno pepper on a baking sheet. Drizzle vegetables with 2 tablespoons olive oil; season with salt and pepper. Rub to evenly coat.
- Transfer vegetables to grill and cook, turning several times, until vegetables are tender and dark marks appear, 10 to 15 minutes. Set aside to cool.
- Bring a pot of water to a boil; cook edamame in the boiling water until tender, 10 to 15 minutes. Drain and cool.
- Whisk 1 tablespoon olive oil and vinegar together in a bowl.
- Dice red bell pepper, jalapeno pepper, and onion. Cut corn off the cob. Combine vegetables in a serving dish; add edamame. Toss vegetables and edamame with oil-vinegar mixture. Season with salt, pepper, and basil.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 13 g, Fat 5.8 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 9.9 mg, Sugar 3.1 g
HERBED CORN & EDAMAME SUCCOTASH
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.
Provided by Kathy Farrell-Kingsley
Categories Healthy Basil Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Cook edamame 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.
Nutrition Facts : Calories 111.4 calories, Carbohydrate 14.3 g, Fat 4.4 g, Fiber 3.2 g, Protein 5 g, SaturatedFat 0.3 g, Sodium 205.1 mg, Sugar 3.1 g
WARM GRILLED CORN AND EDAMAME SUCCOTASH SALAD
I love corn and lima beans in a summery succotash. Here, the corn gets grilled along with sweet onion and tender napa cabbage. Shelled edamame makes a more contemporary version of the old-time dish, but we don't pass up lima beans when we can find baby limas in the freezer case. Crumbled fresh cheese or a drizzle of heavy cream enriches the dish.
Provided by JeanMarie Brownson
Categories Salads, Side Dishes, Vegetables
Time 39m59S
Yield 6
Number Of Ingredients 11
Steps:
- Step 1: Prepare a charcoal grill or preheat a gas grill until medium hot.
- Step 2: Put 2 ears of corn, onion sections and cabbage wedges on a baking sheet. Drizzle all sides with some oil and sprinkle with salt. Place vegetables directly on the grill over the heat. Grill, occasionally turning until nicely golden on all sides, about 15 minutes. Transfer to a cutting board. Let cool.
- Step 3: Meanwhile, cook 1 1/2 cups edamame in a small pot of boiling salted water until crisp-tender, about 2 minutes. Drain.
- Step 4: Grate rind from 2 limes into a large bowl. Then squeeze juice from limes into the bowl. Stir in 1/3 cup olive oil, 1 teaspoon paprika, 1/2 teaspoon cumin and 1/2 teaspoon salt in a large bowl. Add warm edamame to dressing in a bowl.
- Step 5: Use a sharp knife to remove corn kernels from cobs and add to the dressing. Chop grilled onion and cabbage and add to the dressing. Mix well. Add 1/2 cup crumbled queso fresco or 1/4 cup heavy cream. Serve at room temperature sprinkled with 1/4 cup chives.
Nutrition Facts : ServingSize 1 serving, Calories 264 calories, Sugar 5 g, Fat 18 g, Carbohydrate 22 g, Cholesterol 8 mg, Fiber 3 g, Protein 8 g, SaturatedFat 4 g, Sodium 248 mg
EDAMAME SUCCOTASH
A fun twist on a popular side dish. This is my rendition of a recipe that first appeared in Vegetarian Times magazine. Though typically served hot, leftovers make a great lunch salad served at room temperature.
Provided by justcallmetoni
Categories Corn
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Stir in the corn, edamame and broth. Cook 4 minutes, still stirring.
- Remove pan from heat and add in the parsley, basil, salt and pepper. Adjust seasonings as desired.
- Serve.
Nutrition Facts : Calories 161.1, Fat 6.5, SaturatedFat 0.8, Sodium 212.5, Carbohydrate 18.9, Fiber 4.6, Sugar 2.6, Protein 10.3
EDAMAME SUCCOTASH
This is a great side dish that's colorful and so good for you! Originally from a March 2007 issue of Southern Living. It's delicious served warm, but I think it would also be terrific drained, dressed with your favorite vinaigrette and served cold.The original recipe called for 1 tablespoon of chopped mint, but I substituted 2 T. fresh chopped parsley.
Provided by Leslie in Texas
Categories Soy/Tofu
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion in hot oil in a large skillet over medium heat 3 minutes or until tender but not browned.
- Add bell peppers and corn and cook 5 more minutes or until tender.
- Stir in chicken broth and bring to a boil over medium-high heat; reduce heat to low.
- Stir in edamame, cook 3 minutes.
- Remove from heat, stir in parsley and salt and pepper to taste; serve immediately.
Nutrition Facts : Calories 166.5, Fat 6.3, SaturatedFat 0.7, Sodium 59.8, Carbohydrate 21.6, Fiber 4.6, Sugar 1.9, Protein 9.9
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- Combine the edamame in a saucepan with just enough water to cover. Bring to a slow boil, then simmer until nearly done, about 5 minutes.
- If using fresh corn, scrape kernels off the cob. Whether fresh or frozen, add the corn kernels to the saucepan and stir in with the edamame after they’ve been cooking for 5 minutes, and cook for 2 to 3 minutes longer.
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- To roast corn and potatoes (grill or oven): To roast over the grill, heat grill to medium heat. Place corn and potatoes in a grill basket or large rectangle of foil. Mix together garlic, herbs, olive oil, and salt and pepper (optional) in a small dish and drizzle over corn and potatoes. Place grill basket or foil bundle on the hot grill. Roast vegetables until just tender and golden, yet firm (about 15-20 minutes), turning with tongs to evenly cook. To roast in the oven, place corn and potatoes on a baking sheet, drizzle with garlic, herb, olive oil mixture, and place on the top rack of a preheated oven at 400 F, roasting until tender, yet firm (about 25 minutes), turning with tongs during cooking process to cook evenly.
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- In a large bowl, combine the corn, edamame, roasted red peppers, scallions, oil 3/4 teaspoon salt, and 1/4 teaspoon pepper.
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