Why? I cannot get enough edamame. Is it just me? Love the firmness of those bright green beans, love the flavor which, to me, mostly tastes like “fresh”. Although I do enjoy regular succotash with lima beans and corn, I’ve gotta say that the edamame is an upgrade.
Serve With: Grilled meats and fish. We served it alongside roasted pork tenderloin, as you’ll see in the photos. Also nice as part of a salad plate, with 2-3 others. Pack it in a picnic cooler to go with sandwiches or cold fried chicken. You see? This is a very versatile dish!
Click on the photos to enlarge them and read the captions.
Recipe source: Callie Nash for Cooking Light
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 2 cups frozen shelled edamame, thawed
- 1 1/2 cups frozen corn kernels, thawed
- 1 cup grape tomatoes, halved lengthwise
- 1 ounce feta cheese, crumbled (about 1/4 cup)
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons sherry vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Heat a large nonstick skillet over medium-high. Add oil to pan; swirl to coat.
- Add onion, and cook, stirring occasionally, until tender, about 4 minutes.
- Add edamame; cook, stirring constantly, 2 minutes. Add corn; cook, stirring constantly, 2 minutes.
- Remove from heat. Transfer to a bowl; cool 10 minutes.
- Stir in tomatoes, feta, dill, parsley, vinegar, salt, and pepper. Mix and serve.