Edamame Succotash

succotashOne of the worst questions a coworker can ask you is “What size t-shirt do you wear?” It’s an awful question because it is so immensely personal, but also because it means that at some point soon you will be wearing a staff t-shirt. My husband loves free t-shirts. I do not.

The best response I got after I sheepishly admitted Large is “Really? You’re not a medium?!” Thank you Amy K. for making my day. This comment was made while I was eating today’s recipe for Edamame Succatosh, which is why I share it with you now! It comes from Vegetarian Times and makes for a nice twist on the traditional lima bean succotash. My version is a flavorful no-cook vegan dish that features fresh herbs and sweet yellow peppers which provide a bright crunch to the nutty edamame. It tastes great with a cup of pasta for a cold pasta salad.

EDAMAME SUCCOTASH

2 tsp. olive oil
2 chopped yellow peppers
1/2 chopped red onion
2 cloves garlic, minced
2 cups frozen shelled edamame, thawed
1 can whole corn kernels, drained
3 Tbs. white wine vinegar
1 cup fresh basil, chopped
1 cup fresh flat leaf parsley, chopped
½ tsp. salt
¼ tsp. freshly ground black pepper

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10 thoughts on “Edamame Succotash

  1. This would make a nice picnic salad. I’m not much of a pic-nicker as a rule, but even so. I only had to wear a “staff” tee-shirt once. I was 18 and was demonstrating hot tubs and saunas at the Canadian National Exhibition. No bathing suits, just hideous powder tees with the words: “Kayak Pools” on the front. Can’t wear that anywhere else, can you?

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