Summer Succotash with Edamame
Ingredients
- 2 uncured bacon slices
- 11⁄2 tsp olive oil
- 1 cup chopped sweet onion
- 1⅓ cups fresh corn kernels (about 2 ears)
- 1 (10-ounce) bag frozen, shelled edamame, thawed
- 1 Tbsp red wine vinegar
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ cup chopped summer tomatoes or halved cherry tomatoes
- 2 Tbsp chopped fresh basil
Instructions
- Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove the bacon from the pan, reserving 2 tsp of the drippings in the pan; coarsely chop the bacon.
- Increase the heat to medium-high. Add the oil to the drippings in the pan. Add the onion; sauté for 3 minutes, stirring occasionally. Add the corn kernels; sauté for 3 minutes or until lightly charred. Add the edamame and sauté for 3 minutes, stirring occasionally.
- Stir in the vinegar, salt, pepper, and tomatoes; cook for 30 seconds, stirring occasionally. Sprinkle with the bacon and basil.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
123
|
123
|
| Fat (g) | 5 | 5 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 8 | 8 |
| Carb (g) | 14 | 14 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 251 | 251 |
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