Edamame Succotash

Serves 6 to 8
Time 20 min

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.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
Low SodiumLow Sodium
VeganVegan
VegetarianVegetarian

Ingredients

    2 packages (4-ounce)gourmet mushroom blend, coarsely chopped
    2 tablespoonsextra-virgin olive oil
    1/2 teaspoonfine sea salt
    1/4 teaspoonground black pepper
    1 package (16-ounce)frozen edamame, thawed
    2 cupsfresh or frozen corn kernels, thawed
    1 cupdried cranberries
    1/2 cuproasted red peppers, diced
    <b>Dressing</b>
    2 tablespoonsThai sweet chili sauce
    1/8 teaspoonThai red curry paste
    2 tablespoonsmirin
    1 1/2 tablespoonstoasted sesame oil

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Method

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 minutes.


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 sesame oil.


Pour over the edamame mixture, toss to combine and adjust seasoning to taste.

Nutritional Info

Serving Size

Calories

400

Total Fat

11g

Saturated Fat

1.5g

Cholesterol

0mg

Sodium

130mg

Total Carbohydrate

55g

Dietary Fiber

6g

Total Sugars

19g

Protein

21g

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.