Cilantro Lime Edamame Succotash

Cilantro Lime Edamame Succotash // Queen Smithereen.

Cilantro Lime Edamame Succotash // Queen Smithereen.

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Cilantro Lime Edamame Succotash
Serves 6-8

1 tbsp extra virgin olive or coconut oil
1/4 cup red onion
sea salt and freshly ground black pepper, as desired
1 cup frozen shelled edamame
2 cups frozen corn
1/2 cup red bell pepper, diced
1/4 cup lime juice
2 tbsp olive oil
1/4 cup (packed) cilantro, finely chopped
1 tbsp honey
pinch of chili flakes
1 tsp sour cream (optional)

In a large saucepan, heat oil on medium-high heat. Add red onion and season with salt and pepper. Sauté until slightly tender (about four minutes), then add frozen edamame and corn, stirring to combine. Once the edamame and corn are heated through, add red bell pepper and sauté until slightly tender (another 3-4 minutes). Remove from heat and let cool completely. Meanwhile, whisk together the lime juice, olive oil, cilantro, honey, chili flakes, and sour cream (if using–this is just if you want a creamier dressing for the vegetables). When ready to serve, drizzle the vegetables with the cilantro lime dressing, tossing to combine. Season to taste with salt and pepper, as desired. Succotash should be served chilled and will keep refrigerated for two days.


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