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Asian Corn Succotash

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 3 servings.
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

Directions

  • 1. Place edamame in a saucepan and cover with 3 cups water. Bring to a boil. Cover and cook for 4-5 minutes or until tender, adding the corn during the last 2 minutes of cooking. Drain and rinse under cold water. Transfer to a large bowl; add onion and pepper.
  • 2. In a small bowl, combine the vinaigrette ingredients. Pour over corn mixture and toss to coat. Chill until serving.

Nutrition Facts

2/3 cup: 261 calories, 17g fat (2g saturated fat), 0 cholesterol, 104mg sodium, 25g carbohydrate (8g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 fat.

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