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.
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
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Directions
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.
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.