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Edamame Succotash


Edamame Succotash

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  • 2 tsp. vegetable oil
  • 1/2 cup chopped red bell pepper
  • 1/4 chopped onion
  • 2 cloves garlic, minced
  • 1 1/2 cups of fresh frozen shelled edamame
  • 2 cups fresh or frozen corn kernels
  • 3 tbs. white wine or vegetable pepper
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 2 tbs. chopped fresh parsley
  • 1 tbs. chopped fresh basil or 1 tsp. dried basil



Step 1

Heat oil in large nonstick skillet over medium heat; add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn, and wine; cook 4 minutes, stirring frequently. Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.

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