Succotash - No Limas, Thank You!
A more contemporary presentation of a
traditional side dish
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Succotash - no limas. That's the order. Hmmm...do people really hate lima beans that much? I guess some people do. We actually love limas, especially baby limas. But we thought we could update the succotash recipe a little. But is succotash - no limas really a salad? Does it belong here? I guess that is something you need to decide for yourself.
We think succotash can be classed as a delicious salad and could be served equally as well, hot or cold. In this particular version we mention serving it hot. So it is a hot salad.
And why not? It is full of everything you might expect to find in a great salad - onion, bell peppers, tomatoes and so much more! And it's delicious!
So that's our story and we're stickin' to it! We're callin' it a salad...
Succotash makes for a great side dish for almost any dinner meal or even a more formal, cooked lunch. This version updates the traditional recipe with a more contemporary flare!
Succotash - No Limas
Ingredients
1 medium red onion, chopped
2 Tbsp. evoo or grapeseed oil
1/2 Tbsp. fresh squeezed lemon juice
2 1/2 cups frozen whole kernel corn
1 medium-size green bell pepper, seeded and diced
1 medium-size red bell pepper, seeded and diced
1 medium-size plum tomato, diced
1/2 cup vegetable stock
1 (16-oz.) package frozen edamame, thawed
1 Tbsp. Earth Balance
1 Tbsp. chopped fresh mint
2 Tbsp. chopped, fresh basil
Sea Salt and ground black pepper to taste
How we make it
Using a large skillet over medium heat, heat the oil
and add in the onion. Sauté the onion for about 3 minutes
or until tender. Add peppers and corn, and allow to simmer
for about 5 more minutes or until tender.
Stir in vegetable stock, and bring to a boil over medium-high
heat; then reduce heat to low. Stir in edamame, diced tomato,
lemon juice and basil; cook for 3 more minutes. Stir in Earth
Balance until melted. Remove from heat, and stir in mint and sea
salt and pepper to taste. Serve immediately.
Serves 6 - 8
Per serving: Calories 84, Calories from Fat 42, Total Fat 4.82g,
Saturated Fat 0.67g, Trans Fat 0.0g, Cholesterol 0mg, Sodium 81mg,
Potassium 138mg, Total Carbs 10.67g, Dietary Fiber 1.4g, Sugars 2.29g,
Protein 1.44g
Note: For an added flavor burst reduce the green and red pepper
by half and add in 1/2 cup of dried cranberries when you add the
edamame!
Excellent!
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