Edamame & Corn Succotash
Author: Jeanine Donofrio
Serves: 2 as a main
Ingredients
- 1 tablespoon butter or vegan butter
- 1 tablespoon extra-virgin olive oil
- ½ red onion, chopped
- 1 garlic clove, minced
- 1 tablespoon lemon thyme leaves or regular thyme
- 1 red bell pepper, chopped
- ½ jalapeño, chopped small
- ½ cup green beans, chopped
- 1 teaspoon agave syrup or honey
- ½ small lemon, juiced
- ½ cup corn
- ½ cup edamame
- 2-4 tablespoons coconut milk
- 1 cup arugula
- ¼ cup chopped basil
- 2 tablespoons chopped mint
- ¼ cup slivered toasted almonds
- Sea salt and fresh black pepper
Instructions
- Heat the butter and oil in a large skillet over medium heat. Add the onion and pinches of salt and pepper and cook until onions are translucent, about 1 minute. Add the garlic and thyme leaves and cook for about 30 seconds more.
- Add the bell pepper, jalapeño, and green beans and cook, stirring gently, for 1 minute. Add the agave and lemon juice and stir.
- Add the corn, edamame, and coconut milk. Cook until edamame is warmed through, about 1 minute.
- Remove from heat. Stir in the arugula, basil, and mint so the arugula gently wilts from the heat. Add another squeeze of lemon and sprinkle the almond slices on top.
- Taste and adjust seasonings and serve. This also tastes great as a cold salad the next day.
Recipe by Love and Lemons at https://dailycove.info/edamame-corn-succotash/%3C/div%3E%3Cdiv
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