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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Recipe courtesy of Roberta Larson Duyff, MS, RD, FADA, CFCS, in Cooking Healthy Across America. As a traditional American favorite, succotash is typically a cooked dish made with lima beans, corn kernels and chopped red and green peppers. Although lima beans are used in New England and generally define a succotash, this version is special for its fiber-rich canned soybeans, lending it a Midwestern flavor. Courtesy of Ingredients:
2 tablespoons balsamic vinegar |
2 tablespoons cider vinegar |
1 tablespoon brown sugar |
1/2 teaspoon ground cumin |
1/2 teaspoon onion powder |
1 garlic clove, minced |
1 (15 ounce) can soybeans, drained or 1 1/2 cups cooked edamame |
1 (15 ounce) can corn, drained |
1/2 cup chopped red bell pepper |
1/3 cup chopped cilantro |
Directions:
1. Combine the balsamic and cider vinegars, brown sugar, cumin, onion powder and garlic in a 1- to 1 1/2-quart saucepan. Heat over medium heat about 3 minutes or until the sugar dissolves. Remove from heat. Place the soybeans, corn and red bell pepper in a medium-size bowl. Pour the vinegar mixture over the vegetables and stir to mix. Cover and refrigerate 1 to 4 hours or until chilled, stirring once. Stir in the cilantro just before serving. Serve chilled.
2. *Recipe adapted by the Canned Food Alliance.
3. Rest time: 1 to 4 hours.
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