Edamame Succotash

This current twist to a traditional Southern side dish is perfect with grilled chicken, fish and pork, using Japanese-style soybeans for color and crunch.

Serves

4
Prep Time
5 min.
Cook Time
10 min.

This current twist to a traditional Southern side dish is perfect with grilled chicken, fish and pork, using Japanese-style soybeans for color and crunch.

Ingredients

1 Tbsp. olive oil

1 medium onion, chopped

1 yellow bell pepper [or red bell pepper], chopped

2 cloves garlic, minced

1 can (14.5oz.) Del Monte® Diced Tomatoes, not drained

1 can (15.25oz.) Del Monte® Whole Kernel Corn, drained

2 cups frozen edamame, thawed

1 tsp. dried thyme

Salt and black pepper, optional

hot sauce, optional

Directions
  1. Heat oil in a large skillet over medium heat. Cook onion, bell pepper and garlic 4 to 5 minutes or until tender. Stir in tomatoes, corn, edamame and thyme.
  2. Bring to a boil; reduce heat. Simmer, uncovered, 5 minutes or until heated through. Season to taste with salt, pepper and hot sauce, if desired.
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