Asian Corn Succotash
Total TimePrep/Total Time: 25 min.
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!
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Enjoyed by everyone at potluck dinner!