Vegan Summer Succotash

Name: Vegan Summer Succotash
Prep time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 2 cups fresh or frozen (thawed) corn kernels; 6 green onions, thinly sliced on the bias, greens and whites separated; 1 package (12 oz) frozen shelled edamame, thawed; 1/4 teaspoon fine sea salt or kosher salt; 2 cloves garlic, finely chopped; 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained; 2 tablespoons soy sauce; 2 tablespoons chopped fresh cilantro; 1 lime, cut into wedges; Cooked white rice, if desired

20 Minutes Prep

30 Minutes Total

This fresh summer succotash features fun Asian riffs on the traditional sautéed bean and corn staple with edamame, soy and lime.

Ingredient List

2 tablespoons olive oil
2 cups fresh or frozen (thawed) corn kernels
6 green onions, thinly sliced on the bias, greens and whites separated
1 package (12 oz) frozen shelled edamame, thawed
1/4 teaspoon fine sea salt or kosher salt
2 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
2 tablespoons soy sauce
2 tablespoons chopped fresh cilantro
1 lime, cut into wedges
Cooked white rice, if desired

Preparation

In 12-inch skillet, heat olive oil over medium-high heat. Add corn, green onion whites, thawed edamame and salt. Cook 5 to 7 minutes, stirring frequently, until browned in spots. Add garlic, tomatoes and soy sauce; heat to simmering. Reduce heat to low; cook 3 to 5 minutes or until thickened.
Top with green onion greens and cilantro; serve with lime wedges over rice.