Central Plains Succotash
- Yield: 4 servings
A dish that dates from colonial days, "succotash" derives from the Eastern Narragansett Indian word "msickquatash," meaning "boiled whole kernels of corn." A traditional American favorite, enjoyed from New England to the South, succotash is typically a cooked dish, made with lima beans, corn kernels, and perhaps chopped red and green pepper.
- 2tablespoons balsamic vinegar
- 2tablespoons cider vinegar
- 1tablespoon brown sugar
- 1/2teaspoon ground cumin
- 1/2teaspoon onion powder
- 1clove garlic, minced
- 1 1/2cups cooked edamame (shelled fresh or frozen soybeans)
- 1 1/2cups cooked fresh corn (removed from cob) or canned drained corn or frozen corn
- 1/2cup chopped red bell pepper
- 1/3cup chopped cilantro
- Combine balsamic and cider vinegars, brown sugar, cumin, onion powder, and garlic in a small (1 to 1½ quart) saucepan. Heat over medium heat about 3 minutes or until sugar dissolves. Remove from heat.
- Place edamame, corn, and red bell pepper in a medium bowl. Pour vinegar mixture over vegetables. Stir to mix. Cover and refrigerate 1 to 4 hours or until chilled, stirring once.
- Stir in cilantro just before serving. Serve chilled.
Recipe by Roberta L. Duyff, MS, RD, FADA, CFCS, Missouri. Reprinted with permission from the American Dietetic Association's Cooking Healthy Across America (Wiley, 2004).
Nutritional Info *per serving
- Calories 340
- Fat 13g
- Saturated Fat 1.5g
- Cholesterol 0mg
- Sodium 10mg
- Carbohydrate 42g
- Fiber 17g
- Protein 25g