30-Minute Soybean Succotash
Chilled succotash combining corn and shelled edamame with red bell pepper and green onions, dressed in a bright sesame ginger vinaigrette with balsamic, honey, and garlic. Refrigerated several hours to meld flavors, served cold as a refreshing side or light vegetarian main.
Ingredients
- 12 ounces frozen whole kernel corn
- 12 ounces frozen shelled edamame
- 1 medium red bell pepper, chopped
- ½ cup red onion, chopped
- 4 green onions, thinly sliced
- kosher salt(optional)
- ¼ cup olive oil
- ½ teaspoon toasted sesame oil
- 2 tablespoons honey
- ¼ cup balsamic vinegar
- 2 tablespoons sesame seeds
- 1 fresh ginger, grated
- 1 garlic clove, pressed
- ¼ teaspoon red pepper flakes
Instructions
- 1
Steam corn and edamame according to package directions.
- 2
Cool under running water and drain thoroughly.
- 3
Combine corn, edamame, red bell pepper, red onion, and green onions with salt.
- 4
Whisk together olive oil, sesame oil, honey, balsamic vinegar, sesame seeds, ginger, garlic, and red pepper flakes.
- 5
Pour dressing over vegetables, cover, and refrigerate several hours to allow flavors to blend.
- 6
Serve chilled.
Tips
Refrigerate at least several hours before serving to allow flavors to fully develop and meld.
Drain cooled vegetables thoroughly to prevent excess moisture diluting the vinaigrette.
Good to Know
Covered in refrigerator up to 3 days. Flavors continue to develop and meld.
Prepare through step 5 up to 8 hours in advance; refrigerate covered.
Serve chilled as a side dish or light vegetarian main course. Pairs well with grilled chicken, fish, or tofu.
Common Mistakes
Skip cooling vegetables under water to avoid mushy texture and loss of color.
Omit thorough draining to prevent diluted vinaigrette.