Monday, July 6, 2009

Soy Succotash

Here's a way to serve up corn and beans, cold and refreshing like a salad, and easy to use as a side dish with your favorite entree. It's another dish that you can make ahead and refrigerate until you're ready to use it, or feel free to serve it warm, too.


1 cup corn, freshly cut from the cob or frozen
1cup soy beans (edamame)
1/2 cup chopped sweet onion
1/2 cup chopped red pepper
2 tbs. minced fresh flat leaf parsley
1/4 cup low fat salad dressing


Microwave the corn and beans in the microwave for 1 or two minutes, until hot and still crisp. Add the onion, red pepper, and salad dressing and stir to coat the vegetables with the dressing.

Serves 4.

Stealthy Cooking Tip: Cook free form style! Is there a vegetable that you like better than the others? Add more of it. Is there one you don't like as much? Add less of it! Many recipes are mixtures of ingredients, and will benefit from your own preferences. For example, you'll notice that there isn't a type of dressing specified for this succotash. Honey mustard may be my favorite, but this one is made with an herb vinaigrette. Use what you have on hand, and what you know your family will love!

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