Herbed Corn & Edamame Succotash

By Hester

Ingredients

• 1 1/2 cups frozen or fresh shelled edamame, (see Ingredient Note)
• 1 tablespoon canola oil
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 2 cups fresh corn kernels, (from 4 ears)
• 3 tablespoons dry white wine, or water
• 2 tablespoons rice vinegar
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil, or 1 teaspoon dried
• 1/2 teaspoon salt
• Freshly ground pepper, to taste

Details

Servings 6
Adapted from fitnessmagazine.com

Preparation

Step 1

1. Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. Drain well.

2. 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.

Tips:
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.

Nutrition Facts

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