Vegan Summer Succotash

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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

Directions

Prep Time: 20 Min

Total Time: 30 Min

  1. 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.
  2. Top with green onion greens and cilantro; serve with lime wedges over rice.

KITCHEN NOTES

Leftover succotash makes a great addition to the lunch box since it’s also delicious cold.
© Muir Glen Organic

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