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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Since Iâm not a fan of lima beans, I use endamame (green soybeans) in this colorful succotash instead. The Asian-inspired dressing alone is addictive.Dierdre Callaway, Parkville, Missouri 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:
1. 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.
2. In a small bowl, combine the vinaigrette ingredients. Pour over corn mixture and toss to coat. Chill until serving. Yield: 3 servings.
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