Edamame Succotash Recipe | Vegetarian Times Skip to main content

Edamame Succotash

Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it according to package directions, omitting any salt. Drain well.



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2 tsp. vegetable oil
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½ cup chopped red bell pepper
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¼ cup chopped onion
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2 cloves garlic, minced
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1 ½ cups fresh or frozen shelled edamame
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2 cups fresh or frozen corn kernels
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3 Tbs. white wine or vegetable stock
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½ tsp. salt
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¼ tsp. freshly ground black pepper
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2 Tbs. chopped fresh parsley
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1 Tbs. chopped fresh basil or 1 tsp. dried basil


1. Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.

2. Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.

Nutrition Information: 

8 g
Total Fat: 
5 g
Saturated Fat: 
18 g
200 mg
4 g
3 g
Serves 6

Comments on this Recipe

Vegetable broth can be used in the place of oil to saute the peppers, onion, and garlic. I also add various peppers for added color. i.e. yellow, red or orange peppers This is so easy to make and it good either cold or warm.

I took this dish to a Perseids campout at Pyramid Lake and it was a hit, even amongst all the rib lovers!

Very yummy. I added snow white mushrooms and chopped zucchini, then served over quinoa.

Try this

Goes well with sake. I think edamame lovers would like this. I personally am not one but I happened to have ALL of the ingredients on hand (including some leftover edamame I wanted to use up) so this was very convenient and easy to make.