Asian Corn Succotash
Since I’m not a fan of lima beans, I use edamame (green soybeans) in this colorful corn succotash instead. The Asian-inspired dressing alone is addictive. —Dierdre Callaway, Parkville, Missouri
Ingredients
- 1 cup frozen shelled edamame
- 2 cups fresh corn
- 1/4 cup chopped red onion
- 1/4 cup chopped sweet red pepper
- VINAIGRETTE:
- 1/4 cup rice vinegar
- 1/4 cup olive oil
- 1 tablespoon sugar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon reduced-sodium soy sauce
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Dash hot pepper sauce
Reviews
Very tasty recipe!
Made this dish for Easter with some small variations, mostly by using black beans instead of red onion. We loved it! My sister took some about a quarter of it, she enjoyed it so much. Very easy to put together - a keeper!
I made this for a gathering, so I took the time to boil fresh sweet corn and then slice it off the cobs. It was also somewhat time-consuming of course to shell the edamame after cooking it... However, this was delicious and very fresh-tasting with the fresh corn, it also is nice and colourful as a side dish.
This is a delicious and very easy recipe. I used canned corn -- the crisp and sweet variety -- and the steam-in-bag edamame, which made it even easier. I don't care for raw onion in salads, so I left it out -- just added a little dried minced onion to the dressing. I will definitely make this again!
No comment left
Enjoyed by everyone at potluck dinner!