#loveyourleftovers! A popular Southern American legume dish, with a Fresh Start twist!
1 cup frozen edamame beans
1 cup frozen corn
1/2 red onion, finely diced
1 clove garlic, minced
1/2 cup cherry tomatoes, halved
3/4 can black beans, drained
1 tsp black pepper
2 Tbsp lite sour cream (optional)
1. Cook edamame & corn. Bring a pot of hot salted water to the boil. Cook edamame and corn for about 2 minutes then drain.
2. Prep & cook succotash. Heat 1/2 tsp oil in a large fry-pan on medium heat. Add onion and garlic and cook for 1–2 minutes, until beginning to soften.
3. Add edamame, corn, tomatoes and 1/2 tsp salt to pan. Cook for 2–3 minutes. Add black beans and cook a further 1 minute, to heat beans.
4. Remove from heat and fold through sour cream. Season to taste. 5. Serve succotash topped with coriander as a side dish or easy lunch.
Nutritional Info (per serve)
Energy (kJ): 1346
Energy (Cal): 322
Carbohydrate (g): 43.2
Protein (g): 18.4
Fat (g): 7.0
Saturated Fat (g): 1.3
Sugars (g): 6.0
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