Edamame recipes from our Agriculture Supported Communities program.
NEW! Edamame Succotash Salad
Adapted from Real Food For Healthy Kids
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 pound shelled edamame (soybeans)
3 cups fresh-cut corn kernels from about 4 ears or 1 pound frozen corn, thawed
2 large ripe plum tomatoes, diced
1- 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup minced fresh chives or basil
Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes. Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil.