Thursday, July 18, 2013

Edamame Succotash - Grace Grits and Gardening

This light recipe is perfect with summer seafood and barbecue menus.  Vegetarian/Vegan-Friendly/Gluten-Free - what's not to love?


Ingredients

1 cup cherry tomatoes
1 small white onion, diced
2 cloves garlic, chopped
1 package frozen edamame
1 cup fresh corn kernels
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
Tablespoon sesame oil
1 diced jalapeño pepper (optional)
sea salt and pepper to taste

Method

In a skillet, stir fry onion and garlic in oil until softened (about 1 minute). Add corn and edamame and lightly stir-fry 2-3 minutes. 

Remove to a mixing bowl and let cool. Toss in cherry tomatoes, parsley, basil jalapeño, salt and pepper.

Refrigerate until serving.  

Enjoy!

talya
Grace Grits & Gardening


5 comments:

  1. Oh my! This looks delicious! So much better than adding lima beans!!

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  2. You had me at edamame, Talya....this looks and sounds so good! Pinning and plan on making and sharing with family and friends! Thanks for the yummy share!

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    Replies
    1. Thanks Mary! I make a big batch and eat on it all week - even for breakfast:))

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  3. Saw this on Pinterest. I made a similar recipe to this about a month ago and really liked it. Loved edamame as succotash.

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