Tuesday, February 19, 2013
Edamame and Roasted Corn Succotash
This dish is absolutely crazy healthy, vegan, and YUMMO! It's pretty simple to make too, so that makes it just that much better. I got this recipe while doing The Ultimate Reset and fell in love with it and decide that it would be rotated in my meal plans regularly. I know that you will love this simple dish just as much. This dish is packed with protein and veggies. It has it all in one!
3/4 cup frozen edamame
1/2 cup frozen corn
1/2 shallot, diced
1/2 red bell pepper, diced
1/4 red onion, diced
1 Tbsp. rice vinegar
1 Tbsp extra virgin olive oil
2 Tbsp fresh lime juice
2 Tbsp fresh cilantro
Sea salt and Herbal seasoning (I used Mrs. Dash Onion & Herb) to taste.
Preheat oven to 400 degrees and arrange corn in single layer on baking sheet. Roast for 10 minutes, or until caramelized and beginning to brown but not harden.
Remove and let cool. Meanwhile, bring water to a boil and cook edamame for 5 to 7 minutes. Drain and set aside. Saute onion, shallot, and bell pepper in oil for 10 minutes until soft.
Add corn and edamame to onion mixture; cook on medium for 5 minutes. Add Vinegar and remove from heat. Stir in lime juice, cilantro, salt, and seasoning.