Edamame Succotash

15 mins (prep 5, cooking 10)
12 ingredients
6 servings
A fun twist on a popular side dish. This is my rendition of a recipe that first appeared in Vegetarian Times magazine. Though typically served hot, leftovers make a great lunch salad served at room temperature.

Categories:  side-dish , <-15-mins , peppers , north-american , taste~mood , quick , equipment , corn , time-to-make , vegan , easy , beans , american , inexpensive , southern-u.s. , vegetarian , to-go... , vegetable , savory , stove-top ,
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Serving Size (11.05 g)
Servings 6
Amount per Serving
Calories 18.75 Calories from Fat 15.39
% Daily Value *
Total Fat 1.71g 15.79%
Saturated Fat 0.13g 3.95%
Trans Fat 0.04g %
Cholesterol 0.0mg 0.0%
Sodium 5.07mg 1.27%
Total Carbohydrate 0.9g 1.81%
Dietary Fiber 0.17 g 4.11%
Sugars 0.15 g %
Protein 0.15g 1.76%
Vitamin A 310.22IU% Vitamin C 0.18mg%
Calcium 0.81mg% Iron 0.04mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped red pepper, chopped spanish onion, minced garlic cloves, frozen shelled edamame, frozen corn, white pepper, chopped parsley, chopped fresh basil