Corn Edamame Succotash

Corn Edamame Succotash

Print Recipe Pin Recipe Add to Collection
SERVINGS 5
Course Appitizer, Snacks & Sides, Salad
Cuisine American, Americana, Asian
Servings 5
Calories 190 kcal

Ingredients
 

  • 2 tbsp olive oil
  • 1/4 cup lemon juice
  • 1 garlic clove minced
  • 1/2 teaspoon salt & pepper
  • 1/4 teaspoon black pepper
  • 1.5 cups edamame shelled cooked
  • 2 cups cherry tomatoes halved or quartered, if large
  • 1 small red onion diced
  • 2 medium bell pepper diced
  • 2 tbsp rice wine vinegar
  • 1.5 cup corn roasted

Instructions
 

  • Preheat a gas or charcoal grill on high heat.
  • Rub the corn with 1 teaspoon olive oil and grill until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.
  • In a small bowl, whisk together the lemon juice, rice wine vinegar, garlic, salt, pepper and the remaining olive oil.
  • In a large bowl, combine the corn, edamame, tomatoes, onions, bell peppers. Stir in the lemon vinaigrette. Taste and add more salt and pepper if necessary.

Nutrition

Calories: 190kcalCarbohydrates: 23gProtein: 8gFat: 9gSaturated Fat: 1gTrans Fat: 1gSodium: 13mgPotassium: 581mgFiber: 5gSugar: 8gVitamin A: 1905IUVitamin C: 86mgCalcium: 48mgIron: 2mg
Keyword 21 day fix, 2b mindset, appitizer, asian, plant protein, salad, vegan, vegetarian, Veggies, veggies most
Tried this recipe?Let us know how it was!

UPGRADE Now to a Good Clean Eats Membership and Gain INSTANT Access to:

* Detailed Nutrition & Macro Data

* Adjustable Servings

* Customizable Meal Planning Software

* Smart Shopping List & More

LETS GET STARTED

Get access to all of our AWESOME recipes!

SIGN UP TODAY

Featured Recipes

—

Portuguese Kale Soup 

Lunch, soup

—

Soutwest Chicken 

Dinner, lunch, salad

—

Mexican Sweet Potato Skins

Appetizer, lunch, snack

Sign Up

Drop Us a Line

Don’t be shy. Let us know if you have any questions!

Contact Us