Monday, April 8, 2013

Edamame and Roasted Corn Succotash

  • 3/4 cup frozen edamame
  • 1/2 cup frozen corn, cooked and drained
  • 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
  • Himalayan salt and herbal seasoning (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 or 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.  Serves 1.

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