Vegan Summer Succotash

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