Edamame Succotash

Sharon Thrash


Stir in ripe plum tomatoes to cold leftovers for a great salad!

★★★★★ 2 votes


2 tsp
olive oil
1 medium
red bell pepper, finely chopped
1/4 c
finely chopped green onions
1/2 tsp
thyme, dried
2 tsp
red wine vinegar
2 tsp
fresh lime juice
1/4 tsp
1/4 tsp
ground red pepper
garlic cloves, minced
1 1/3 c
frozen corn kernels, thawed
1/2 c
frozen shelled edamame, thawed


1Sauté chopped bell pepper in olive oil for a few minutes. Turn heat off and add green onions, thyme, red wine vinegar, lime juice, salt, red pepper, and garlic. Combine corn and edamame in a small bowl, cover with water, and microwave on High for 2 minutes; drain. Add corn mixture to bell pepper mixture and stir gently to combine.

About this Recipe

Course/Dish: Vegetables, Other Salads