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Edamame Succotash

Rated as 5 out of 5 Stars

"Here's a southwest twist on a classic side dish, using edamame instead of lima beans, and a dash of pepper sauce for a bit of heat."
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14 m servings 313 cals
Original recipe yields 4 servings


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  1. Heat oil over medium heat in a large skillet. Cook onion, bell pepper and garlic in hot oil for 4 to 5 minutes or until tender. Stir in undrained canned diced tomatoes, canned corn, edamame and thyme.
  2. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until heated through. Season to taste with salt, black pepper and a few dashes bottled hot pepper sauce. Serve with additional bottled hot pepper sauce.

Nutrition Facts

Per Serving: 313 calories; 13.1 g fat; 34.6 g carbohydrates; 19 g protein; 0 mg cholesterol; 580 mg sodium. Full nutrition

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Wonderful, quick and easy dish. Eat alone or as a side.

Very good! Substituted Ro-Tel lime and cilantro for the dice tomatoes, and it gave it a little more kick. Good stuff!