Edamame Succotash

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 5

Ingredients:

2 center-cut bacon slices

1 1/2 teaspoons butter

1 cup chopped sweet onion

1 cup fresh corn kernels (about 2 ears)

1 3/4 cups frozen shelled edamame (green soybeans), thawed

1 cup coarsely chopped plum tomatoes (about 2 medium)

1/3 cup coarsely chopped red bell pepper

2 tablespoons fat-free half-and-half

1 tablespoon red wine vinegar

1/4 teaspoon salt

1/4 teaspoon sugar

2 tablespoons torn fresh basil

Directions:

1. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon.
2. Increase heat to medium-high. Melt butter in drippings in pan. Add onion; sauté 3 minutes, stirring occasionally. Add corn kernels and edamame; cook 6 minutes, stirring occasionally. Stir in tomato and next 5 ingredients. Cover and cook 2 minutes or until tender. Sprinkle with bacon and basil.
3. Young Chefs can:
4. Measure corn kernels and edamame
5. Tear basil leaves
6. Older Chefs can:
7. Help shuck corn
8. Sprinkle bacon and basil

By RecipeOfHealth.com