Since I’m not a fan of lima beans, I use edamame (green soybeans) in this colorful corn succotash instead. The Asian-inspired dressing alone is addictive. —Dierdre Callaway, Parkville, Missouri
Asian Corn Succotash
Asian Corn Succotash
Prep Time
15 min
Cook Time
10 min
Yield
3 servings
Ingredients
- 1 cup frozen shelled edamame
- 2 cups fresh corn
- 1/4 cup chopped red onion
- 1/4 cup chopped sweet red pepper
- VINAIGRETTE:
- 1/4 cup rice vinegar
- 1/4 cup olive oil
- 1 tablespoon sugar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon reduced-sodium soy sauce
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Dash hot pepper sauce
Directions
- Place edamame in a saucepan and cover with 3 cups water. Bring to a boil. Cover and cook for 4-5 minutes or until tender, adding the corn during the last 2 minutes of cooking. Drain and rinse under cold water. Transfer to a large bowl; add onion and pepper.
- In a small bowl, combine the vinaigrette ingredients. Pour over corn mixture and toss to coat. Chill until serving.
Nutrition Facts
2/3 cup: 261 calories, 17g fat (2g saturated fat), 0 cholesterol, 104mg sodium, 25g carbohydrate (8g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 fat.
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