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.
Heat oil in a skillet or medium-high heat. Add the mushrooms, salt and pepper and cook until the mushrooms release their liquid, about 8 miutes. 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. Pour over the edamame mixture, toss to combine and adjust seasoning to taste.
Per Serving:400 calories (90 from fat), 11g total fat, 1.5g saturated fat, 130mg sodium, 55g carbohydrates, (6 g dietary fiber, 19g sugar), 21g protein.
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