Friday, June 4, 2010

Corn and Edamame Succotash

Summer is officially here, and that means lots of cook outs and grilling! There are always the usual side dishes- potato salad, cole slaw, chips, etc., but don't you want something HEALTHY to go with that?? Well, I do so that is why I thought this was the perfect side dish to take to a cook out. It is a great mix of flavors with the different types of vegetables and the light dressing. Plus, it looks pretty with all the vibrant colors! I got the idea from this recipe from  Cooking Light, but of course had to change it up just a bit...

  • 12 oz frozen corn
  • 1.5 cups shelled edamame (thawed if you buy frozen)
  • 2 cups cut green beens (thawed if you buy frozen)
  • 1 cup diced onion
  • 2 cloves of garlic, minced
  • 1.5 cups grape tomatoes, halved
  • 1/4 chopped fresh basil
  • 1 Tbsp olive oil
  • 1.5 Tbsp lemon juice
  • 1 Tbsp balsamic vinegar
  • Salt and Pepper
1. Dry roast the corn by heating a non stick skillet over medium heat and adding corn. Cook, stirring frequently, until it starts to brown in spots.
2.  Remove corn from heat and set aside.
3.  Put olive oil into another skillet and add onion and garlic. Cook, stirring occasionally, until onion is lightly browned.
4. Stir in corn, edamame, and green beans. Season with salt and pepper and cook for about 3 minutes.
5. Remove skillet from heat and stir in tomatoes, basil, lemon juice, and balsamic vinegar. Season again with salt and pepper if needed.
6. Serve at room temperature.

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