Tuesday, February 5, 2013

Edamame and Roasted Corn Succotash

This was a recipe that I ate while doing the 21 day Ultimate Reset.  It was a dinner recipe served with a side of steamed spinach.  I enjoyed the meal so much that I doubled it this week and am having it for lunch.  I thought I would share it with you all.  It's quick and easy to make.  It has your protein in the Edamame which is a soy bean. You can find Edamame in the freezer section of the grocery store.  I suggest that you buy the shelled Edamame otherwise you could be standing there for a while popping the pods.  A shallot is a milder onion.  It's smaller and can be found near the onions and garlic.

Ingredients:
  • 3/4 cup frozen edamame
  • 1/2 cup frozen corn, cooked and drained
  • 1/2 shallot, diced
  • 1/2 red bell pepper, diced
  • 1/4 red onion, diced
  • 1 tbsp rice vinegar
  • 1 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 2 tbsp fresh cilantro
  • Himalayan salt and herbal seasoning (to taste)
Preheat oven to 400 degrees and arrange corn in single layer on baking sheet.  Roast for 10 minutes, or until caramelized and beginning to brown but not harden.  Remove and let cool.  Meanwhile, bring water to a boil and cook edamame for 5 to 7 minutes.  Drain and set aside.  Saute onion, shallot, and bell pepper in oil for 10 minutes or until soft.

Add corn and edamame to onion mixture, cook on medium for 5 minutes.  Add vinegar and remove from heat.  Stir in lime juice, cilantro, salt and seasoning.  Serves 1.

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