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Recipe Erica Leazenby, MD, IFMCP, Chef Recipe Erica Leazenby, MD, IFMCP, Chef

Modern Edamame Succotash

Succotash is a classic culinary dish often made with lima beans and sweet corn. While I enjoy the traditional dish, I’ve given this recipe a model twist by incorporating shelled edamame in place of the lima beans and creamy ripe avocado instead of the traditional butter or lard. The result is a nutrient-dense, flavor-packed salad that is perfect for your summer picnic.

Succotash is a classic culinary dish often made with lima beans and sweet corn. While I enjoy the traditional dish, I’ve given this recipe a model twist by incorporating shelled edamame in place of the lima beans and creamy ripe avocado instead of the traditional butter or lard. The result is a nutrient-dense, flavor-packed salad that is perfect for your summer picnic.

Edemame Succotash

Author: Erica Leazenby, MD
Servings: 4-6 (makes approximately 6 cups)
Time: 15 minutes

Ingredients:

2 cups frozen wukimame (AKA shelled edamame)
2 cups frozen organic sweet corn 
1 cups grape tomatoes, halved
1 diced red or orange bell pepper
1 ripe avocado, diced
4 scallions, thinly sliced, white and green portions
1/4 cups roasted sunflower or pumpkin seeds
3 Tablespoons olive oil
3 Tablespoons rice wine or champagne vinegar
Salt and pepper to taste
1-2 handfuls of parsley for garnish

Directions:

  1. Bring a pot of water to boil. Salt generously. Boil the wukimame for five minutes. During the last minute, add the frozen sweet corn. Drain well and rinse with cold water.

  2. In a medium bowl, combine the cool wukimame and corn with the remaining ingredients. Stir well.  

  3. Serve chilled.  The salad is best if made several hours in advance.

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