Herbed Corn & Edamame Succotash

Herbed Corn & Edamame Succotash

6 Reviews
From: EatingWell Magazine, Summer 2004

Fresh green soybeans, called edamame or sweet beans, are a great addition to this classic American dish, where they stand in for the traditional lima beans. The succotash is wonderful as it is or topped with grilled shrimp, salmon or chicken.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ cups frozen or fresh shelled edamame (see Ingredient Note)
  • 1 tablespoon canola oil
  • ½ cup chopped red bell pepper
  • ¼ cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups corn kernels
  • 3 tablespoons dry white wine or water
  • 2 tablespoons rice vinegar
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil or 1 teaspoon dried
  • ½ teaspoon salt
  • Freshly ground pepper to taste


  • Active

  • Ready In

  1. Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. Drain well.
  2. Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion and garlic; cook, stirring frequently, until vegetables start to soften, about 2 minutes. Stir in corn, wine (or water) and the edamame; cook, stirring frequently, for 4 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Ingredient Note: Edamame are easy to digest and are exceptionally high in protein ( ½ cup has 16 grams). There are several kinds available today—frozen and fresh, in the pod and shelled—in large supermarkets, natural-foods stores or Asian markets.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 111 calories; 4 g fat(0 g sat); 3 g fiber; 14 g carbohydrates; 5 g protein; 119 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 798 IU vitamin A; 28 mg vitamin C; 27 mg calcium; 1 mg iron; 205 mg sodium; 331 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value), Folate (30% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 lean meat

Reviews 6

August 13, 2017
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By: Shirley Randall
I added fresh cilantro. I didn't have fresh red pepper so I used unthawed coloured peppers and white balsamic vinegar glaze as I didn't have rice vinegar. It is sooo good. I will definitely be taking to our Vegan Potluck.
August 19, 2013
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By: EatingWell User
Edemame! A super delicious and satisfying dish whether served alone as salad or when adding shrimp or chicken. One vegetable that won't be ignored when prepared this way. Pros: Tastiest side dish ever.
August 07, 2013
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By: EatingWell User
Even better as a salad! We eat it at room temp or cold as a salad - better flavor than eating it warm.
July 09, 2013
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By: bikerchick
A big hit with my family Doubled the recipe and took it to a small family gathering. People were fighting over who got to take home the meagre leftovers. Definitely a keeper!
June 10, 2010
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By: EatingWell User
Loved this and planning to do it again for sure! The left-overs have also been great on a salad.
October 05, 2009
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By: jtripp511
We loved this recipe! With fresh or frozen corn... easy & delicious!
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