How to make Southern corn and edamame succotash salad

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While some of us love lima beans, they certainly aren’t for everyone. In fact, you get bonus points if all this talk of liking lima beans reminds you of the book "A Bad Case of Stripes"! Some of us just prefer their distant cousins, edamame. While both are classified as shell beans, edamame are harder than lima beans, they’re usually brighter in color, and, for better or worse, they’re generally less likely to cause contentious discussion at the dinner table.
This recipe has all the flavor and texture you’d expect from a traditional Southern succotash, without the limas — plus, it’s vegan!
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Cooktop Cove
Southern Corn and Edamame Succotash
6
15 minutes
15 minutes
30 minutes
2 cups edamame (fresh shelled, or frozen)
1 tablespoon canola or vegetable blend oil
1 clove garlic, minced
1 medium sweet onion (Vidalia works well), diced
1 red bell pepper, diced
3 cups (or one 24oz bag) sweet corn (frozen, thawed)
1 ½ tablespoons white wine vinegar
1 pint cherry tomatoes, halved
2 tablespoons parsley or basil, chopped
Salt and pepper to taste
Add the edamame to a medium saucepan, cover with water and add a generous pinch of salt.
Place the saucepan over a medium-high heat. Once at a boil, reduce the heat to medium and cook until tender (check the package of the edamame you are using to be sure, but this should be approximately 4-5 minutes). Drain and set aside.
Place a large pan over a medium-high heat and add the oil, garlic, onion, and bell peppers. Cook about 2 minutes, until just starting to brown but not yet soft.
Add the corn, edamame, and white wine vinegar and cook about 5 minutes.
Remove the skillet from the heat, add the tomatoes and herbs and season with salt and pepper to taste. Serve immediately.
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