*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was great. I wanted to experiment with edamame and found this recipe. Did reduce the oil to 1 tsp and added minced garlic. Otherwise made it as given. We really liked it. Great crunch and the natural veggie sweetness came through. I would have never thought to use seasoned salt. Good choice. Thanks Christine.
This was awesome! I took a lot of liberties...eliminated the oil added kidney beans a bunch of different spices. It was great all around. You could make this a bunch of different ways and never get bored.Great idea to substitute the edamame for the lima bean. I never did like lima beans.
Love this! I like lima beans but love edamame so I'd take this recipe over traditional succotash any day. Only thing I do differently is add some dried thyme but you could season it any way you like. I may have added a clove of garlic from time to time too! Frozen corn works well too.
This is really good. It makes alot I think next time I will cut it in half b/c we had alot leftover. I made exactly as written using tastefully simple seasoned salt to spice it up. I will be making this again. Thanks!