Edamame Succotash

Edamame Succotash

Serves 6 to 8

Replacing lima beans with edamame (soy beans) gives this traditional Southern dish an inspired update. Gourmet mushrooms along with dried cranberries provide a unique savory and sweet undertone while the spicy dressing supplies a flavorful kick.

  • 2 (4-ounce) packages gourmet mushroom blend, coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • Fine sea salt, to taste
  • Ground black pepper, to taste
  • 1 (16-ounce) package Edamame soy beans, thawed
  • 2 cups fresh or frozen corn kernels, thawed
  • 1 cup dried cranberries
  • 1/2 cup roasted red peppers, diced
  • Dressing
  • 2 tablespoons Thai sweet red chili sauce
  • 1/8 teaspoon Thai red curry paste
  • 2 tablespoons mirin
  • 1 1/2 tablespoons toasted sesame oil
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Sauté mushrooms over medium-high heat in olive oil with salt and pepper for 7 to 8 minutes or until mushrooms give up their liquid. Place edamame and corn in a large serving bowl. Add hot cooked mushrooms, cranberries and peppers.

Make dressing by whisking together Thai sweet red chili sauce, Thai red curry paste, mirin, and toasted seame oil. Gently toss together and adjust seasoning to taste.

Nutritional Info: 
Per Serving:400 calories (90 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 130mg sodium, 55g carbohydrate (6g dietary fiber, 19g sugar), 21g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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