Asian Corn Succotash Recipe
Recipe By Taste Of Home
Since I’m not a fan of lima beans, I use edamame (green soybeans) in this colorful corn succotash instead. The Asian-inspired dressing alone is addictive. Dierdre Callaway, Parkville, Missouri.
3.7
29 Rating -
Rate
Vegdiet
25minstotal
15minsPrep
10minsCook
25m.total
15m.Prep
10m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Asian Corn Succotash Recipe
- 0.33 cup Frozen Shelled Edamame
- 0.67 cup Fresh corn
- 0.08 cup Chopped Red Onion
- 0.08 cup Chopped sweet red pepper
- As required Vinaigrette
- 0.08 cup Rice vinegar
- 0.08 cup Olive oil
- 0.33 tablespoon Sugar
- 0.17 teaspoon Sesame oil
- 0.08 teaspoon Reduced Sodium Soy Sauce
- 1/25 teaspoon Salt
- 1/25 teaspoon Pepper
- dash Hot pepper sauce
Nutrition
value
value
438
calories per serving
27 g Fat11 g Protein36 g Carbs12 g FiberOther
Current Totals
- Fat27g
- Protein11g
- Carbs36g
- Fiber12g
MacroNutrients
- Carbs36g
- Protein11g
- Fiber12g
Fats
- Fat27g
Vitamins & Minerals
- Calcium155mg
- Iron4mg
- Vitamin A139mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B9233mcg
- Vitamin B12< 1mcg
- Vitamin C33mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium90mg
- Manganese< 1mg
- Phosphorus135mg
- Selenium1mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home