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Edamame Succotash Recipe

Contributors: Roberta Duyff, MS, RD, FAND

Published: February 4, 2018

Rebecca Clyde, MS, RDN, CD

Serve this modified version of succotash as a side salad or main dish in a meatless meal. Edamame and corn provide all the essential amino acids (building blocks of protein) your body needs.


2 tablespoons balsamic vinegar
2 tablespoons cider vinegar
1 tablespoon brown sugar
½ teaspoon ground cumin
½ teaspoon onion powder
1 clove garlic, minced
1½ cups cooked edamame (shelled fresh or frozen soybeans)
1½ cups cooked fresh corn kernels, or drained canned corn, or frozen
½ cup red bell pepper, chopped
⅓ cup cilantro, chopped


Before you begin: Wash your hands.

  1. Combine the balsamic and cider vinegars, brown sugar, cumin, onion powder, and garlic in a 1-to-1½-quart saucepan. Heat over medium heat about 3 minutes, or until the sugar dissolves. Remove from heat.
  2. Place the edamame, corn and red bell pepper in a medium-size bowl. Pour the vinegar mixture over the vegetables. Stir to mix.
  3. Cover and refrigerate 1 to 4 hours, or until chilled, stirring once.
  4. Stir in the cilantro just before serving. Serve chilled.

Cooking Note

  • Substitute frozen or canned baby lima or cannellini beans if edamame is unavailable. To reduce sodium in canned beans, rinse and drain first or purchase no-salt-added canned beans.

Nutrition Information

Serves 4

Calories: 130; Calories from fat: 30; Total fat: 3g; Saturated fat: 0g; Trans fat: 0g; Cholesterol: 0mg; Sodium 10mg; Total carbohydrates: 22g; Dietary fiber: 4g; Sugars: 10g; Protein 7g

Roberta Duyff, MS, RD, FAND, is author of Academy of Nutrition and Dietetics Complete Food and Nutrition Guide and 365 Days of Healthy Eating. This recipe originally appeared in Academy of Nutrition and Dietetics Cooking Healthy Across America, edited by Kristine Napier, MPH, RD. New York: John Wiley and Sons, 2005.

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