2 teaspoons vegetable oil
1/2 cup red bell pepper, chopped
1/2 onion, chopped
2 cloves garlic, minced
1 1/2 cups frozen shelled edamame
2 cups frozen corn
3 Tablespoons vegetable broth
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons fresh parsley, chopped
1 teaspoon dried basil
Edamame and Corn Succotash
Servings: 6
Ingredients:
Directions:
- Heat oil in a large skillet over medium heat.
- Add bell pepper, onion and garlic.
- Cook, stirring frequently, for 2 minutes.
- Stir in edamame, corn, and vegetable broth.
- Cook 4 minutes, stirring frequently.
- Remove pan from heat.
- Stir in salt, pepper, parsley, and basil.
Recipe Category
Pantry recipes
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Edamame and Corn Succotash
Servings: 6
Ingredients:
2 teaspoons vegetable oil
1/2 cup red bell pepper, chopped
1/2 onion, chopped
2 cloves garlic, minced
1 1/2 cups frozen shelled edamame
2 cups frozen corn
3 Tablespoons vegetable broth
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons fresh parsley, chopped
1 teaspoon dried basil
Directions:
- Heat oil in a large skillet over medium heat.
- Add bell pepper, onion and garlic.
- Cook, stirring frequently, for 2 minutes.
- Stir in edamame, corn, and vegetable broth.
- Cook 4 minutes, stirring frequently.
- Remove pan from heat.
- Stir in salt, pepper, parsley, and basil.
Nutrition Facts
6 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 90 | |
| % Daily Value* | ||
| Total Fat 3.5g | 4% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 210mg | 9% | |
| Total Carbohydrate 11g | 4% | |
| Dietary Fiber 3g | 11% | |
| Total Sugars 2g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 5g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 22mg | 2% | |
| Iron 1mg | 6% | |
| Potassium 181mg | 4% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.