Edamame & Corn Succotash
Serves: 2 as a main
  • 1 tablespoon butter or vegan butter
  • 1 tablespoon extra-virgin olive oil
  • ½ red onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon lemon thyme leaves or regular thyme
  • 1 red bell pepper, chopped
  • ½ jalapeño, chopped small
  • ½ cup green beans, chopped
  • 1 teaspoon agave syrup or honey
  • ½ small lemon, juiced
  • ½ cup corn
  • ½ cup edamame
  • 2-4 tablespoons coconut milk
  • 1 cup arugula
  • ¼ cup chopped basil
  • 2 tablespoons chopped mint
  • ¼ cup slivered toasted almonds
  • Sea salt and fresh black pepper
  1. Heat the butter and oil in a large skillet over medium heat. Add the onion and pinches of salt and pepper and cook until onions are translucent, about 1 minute. Add the garlic and thyme leaves and cook for about 30 seconds more.
  2. Add the bell pepper, jalapeño, and green beans and cook, stirring gently, for 1 minute. Add the agave and lemon juice and stir.
  3. Add the corn, edamame, and coconut milk. Cook until edamame is warmed through, about 1 minute.
  4. Remove from heat. Stir in the arugula, basil, and mint so the arugula gently wilts from the heat. Add another squeeze of lemon and sprinkle the almond slices on top.
  5. Taste and adjust seasonings and serve. This also tastes great as a cold salad the next day.
Recipe by Love and Lemons at https://www.loveandlemons.com/edamame-corn-succotash/