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.

Kathy Farrell-Kingsley
Source: EatingWell Magazine, Summer 2004


Ingredient Checklist


Instructions Checklist
  • Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. Drain well.

  • 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 (1/2 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 Facts

111 calories; protein 5g 10% DV; carbohydrates 14.3g 5% DV; exchange other carbs 1; dietary fiber 3.2g 13% DV; sugars 3.1g; fat 4.4g 7% DV; saturated fat 0.3g 1% DV; cholesterolmg; vitamin a iu 798.4IU 16% DV; vitamin c 28.3mg 47% DV; folate 119.1mcg 30% DV; calcium 27.4mg 3% DV; iron 1.1mg 6% DV; magnesium 41.1mg 15% DV; potassium 331.1mg 9% DV; sodium 205.1mg 8% DV; thiamin 0.2mg 16% DV.

Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
Even better as a salad! We eat it at room temp or cold as a salad - better flavor than eating it warm. Read More
Rating: 4 stars
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! Read More
Rating: 5 stars
We loved this recipe! With fresh or frozen corn... easy & delicious! Read More
Rating: 5 stars
Loved this and planning to do it again for sure! The left-overs have also been great on a salad. Read More