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Edamame Succotash

IngredientsBeans, Fruit, Mushrooms, Vegetables
Menu PartSide Dish
edamame succotash

Source: NC State University

This succotash would make for a great appetizer or small plate. See and taste the colors of the rainbow.


4 lb. 3 oz. thawed edamame
1 1/2 gal. 3 cups water
1 tbsp. 1/2 tsp. sliced jalapeno pepper
1 1/4 tsp. chopped garlic in water
5/8 tsp. ginger puree
1 3/4 oz. diced yellow onion
1 2/3 tbsp. lime juice
3/8 tsp. vegetable base
1/4 cup 1 tbsp. sesame oil
1/4 cup 2 2/3 tbsp. olive oil
2 lb. 4 1/2 oz. thawed corn
8 1/4 oz. diced red pepper
9 1/4 oz. dried cranberries
10 oz. drained mushroom stems and pieces
1/8 tsp. salt
1/8 tsp. ground white pepper


  1. Bring water to boil and cook edamame for 8 minutes. Drain, shock in ice water, drain and hold cold.
  2. Make dressing by pureeing in food processor the jalapeno, garlic, ginger, onion, lime juice, vegetable base, rice wine vinegar and sesame oil.
  3. Mix cold edamame with corn, red peppers, cranberries, mushrooms and dressing. Season with salt and pepper.
  4. Place in a 200 pan, wrap with plastic and foil, steam until hot.

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