Dinner had a good taste to it tonight. I made a Corn and Edamame Succotash with Jerk Chicken and a side salad. The succotash is a family favorite. Something different from the same ole same rice or potatoes. In my quest for a new side dish I came across this recipe.
Here is what I did:
I got my ingredients
1 1/2 cups frozen or fresh shelled edamame
1 tablespoon canola oil
1/2 cup chopped red bell pepper
1/4 cup chopped onion
2 cloves garlic, minced
2 cups fresh corn kernels, (from 4 ears)
3 tablespoons dry white wine, or water
2 tablespoons rice vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil, or 1 teaspoon dried
1/2 teaspoon salt
Freshly ground pepper, to taste
First, Saute the Edamame in 3 tablespoons of water for about 4 minutes on medium.
Drain well and set to the side.
Put the pan back on the medium heat and add oil (I used Olive oil). When the oil gets hot enough add the onion, bell peppers (I had an orange pepper on hand), and the garlic. Stir until the vegetables are soft. About 2 minutes.
While the vegetables cooked I finished up with cutting the corn of the ears.
I have no time for Schuckin and Jivin’
Add the corn, wine (I used water) and the edamame. Stir while cooking for 4 minutes.
Remove from the heat.
Stir in vinegar, parsley, basil, salt and pepper.
I cut up the fresh parsley that I had but was out of fresh basil so I used
McCormick’s Italian Seasoning.
McCormick’s Italian Seasoning.
I used this Roasted Garlic Rice Vinegar
Voila!
And yes, it does taste as good as it looks!