Edamame Succotash

Dec 16th, 2010

Ingredients

1 slice center-cut bacon
1 tablespoon butter
2 cups chopped sweet onion
2 cups fresh corn kernels (about 3 ears)
1 (16-ounce) bag frozen, shelled edamame, thawed
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
3 plum tomatoes,coarsely chopped
1 red bell pepper,seeded and coarsely chopped
3 tablespoons torn basil

Preparation

1. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon.

2. Increase the heat to medium-high. Melt butter in drippings in pan. Add onion; sauté 3 minutes, stirring occasionally. Add corn kernels; sauté for 3 minutes or until lightly charred. Add edamame, and sauté for 3 minutes, stirring occasionally. Stir in vinegar and next 5 ingredients (through bell pepper); cook 30 seconds, stirring occasionally. Sprinkle with bacon and basil.

Serves 4

Nutritional Information: Calories: 300 Fat: 12.1g (sat 3.3g,mono 3.3g,poly 3.6g) Protein: 17.9g Carbohydrate: 37.2g Fiber: 10g Cholesterol: 10mg Iron: 0.9mg Sodium: 386mg Calcium: 28mg

Source & Image: cookinglight.com