Succotash

Alicia Calvo, MPH, RDN, CDCES, CEDRD

Succotash is an American side dish that celebrates springtime's bounty of vegetables. It is extremely flexible and ingredients can be swapped out for other ingredients.  It pairs well with grilled chicken or fish.  Here, we have used edamame in place of, originally, Lima beans and topped it over grilled salmon. 

Serves: 6

Ingredients:

2 Tablespoons olive oil

1 medium yellow sweet onion, diced

2 cloves garlic, finely chopped

1 1/4 teaspoons salt, divided

1 red bell pepper, diced

5 ounces cherry tomatoes, halved and smaller ones keep whole

3 cups roasted corn kernels, from 4 ears or frozen

2 cups fresh or frozen shelled edamame, thawed if frozen

¼ teaspoon black pepper

Instructions:

1.  Heat olive oil in a large skillet.  Add onion and garlic and cook until onion is translucent, about 3 minutes.

2. Add 1/4 tsp. salt, red pepper, and cherry tomatoes. Cook until the red peppers soften and some of the tomatoes burst, about 7 minutes.

3.  Add roasted corn and edamame. Cook until heated, about another 5 minutes.

4.  Add remaining salt and pepper to taste. 

5.  Serve with chicken or fish. 

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Nutrition Facts:

Serving Size: 1 cup

Calories: 215

Total Fat: 6 g

Total Carbohydrate: 24 g

Dietary Fiber: 5 g

Protein: 13.8g

Equivalents: 2 vegetable proteins, 1 vegetable, 1 starch, and 1 fat