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Edamame Succotash

July 14, 2013 By Talya Tate Boerner Leave a Comment

This light recipe is perfect with summer seafood and barbecue menus.  Vegetarian/Vegan-Friendly/Gluten-Free – what’s not to love?

Ingredients

1 cup cherry tomatoes
1 small white onion, diced
2 cloves garlic, chopped
1 package frozen edamame
1 cup fresh corn kernels
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
Tablespoon sesame oil
1 diced jalapeño pepper (optional)
sea salt and pepper to taste

Method

In a skillet, stir fry onion and garlic in oil until softened (about 1 minute). Add corn and edamame and lightly stir-fry 2-3 minutes. 
Remove to a mixing bowl and let cool. Toss in cherry tomatoes, parsley, basil jalapeño, salt and pepper.
Refrigerate until serving.  

Enjoy!

talya
Grace Grits & Gardening

Filed Under: Food & Recipes Tagged With: Food, gluten-free, soybeans

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Hi! I'm Talya Tate Boerner. Writer, Reader, Arkansas Master Naturalist / Master Gardener, Author of

THE ACCIDENTAL SALVATION OF GRACIE LEE (2016)

GENE, EVERYWHERE: a life-changing visit from my father-in-law (2020)

BERNICE RUNS AWAY (Now Available!)

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