Edamame & Roasted Corn Succotash

While going through the Ultimate Reset journey there were several recipes I really enjoyed and plan on keeping in my regular meal rotations.  This one in particular combined edamame, corn and bell pepper and I absolutely loved it!

EDAMAME & ROASTED CORN SUCCOTASH (Serves 1)
by Beachbody’s Ultimate Reset

Ingredients:

  • 3/4 cup frozen edamame
  • 1/2 cup frozen corn, cooked & 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
  • Salt (Himalayan or Sea Salt) & Herbal Seasoning (to taste)
Method:
  1. Preheat oven to 400 degrees & arrange corn in single layer on baking sheet.  Roast for 10 minutes, or until caramelized and beginning to brown but no harden.  Remove and let cool.
  2. Meanwhile, bring water to a boil & cook edamame for 5 to 7 minutes.  Drain  and set aside.  Saute’ onion, shallot, & bell pepper in oil for 10 minutes or until soft.
  3. Add corn & edamame to onion mixutre; cook on medium for 5 minutes.  Add vinegar & remove from heat.  Stir in lime juice, cilantro, salt, & seasoning.  
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