Vegan Summer Succotash With Corn & Edamame Recipe

Name: Vegan Summer Succotash With Corn & Edamame Recipe
Ingredients: 2 tablespoons (30 mL) olive oil; 2 cups (500 mL) fresh or frozen (thawed) corn kernels; 6 green onions, thinly sliced on the bias, greens and whites separated; 1 package (12 oz/340 g) frozen shelled edamame, thawed (about 2 1/4 cups/550 mL); 1/4 teaspoon (1 mL) fine sea salt or kosher salt; 2 cloves garlic, finely chopped; 1/2 can (796 mL/28 oz) Muir Glen™ Organic Fire Roasted Diced Tomatoes, undrained; 2 tablespoons (30 mL) soy sauce; 2 tablespoons (30 mL) chopped fresh cilantro; 1 lime, cut into wedges; Cooked white rice, if desired

www.muirglen.ca

This summer succotash recipe with corn, edamame & our fire roasted tomatoes is the perfect dish for a healthy & filling lunch.

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Ingredients

2 tablespoons (30 mL) olive oil
2 cups (500 mL) fresh or frozen (thawed) corn kernels
6 green onions, thinly sliced on the bias, greens and whites separated
1 package (12 oz/340 g) frozen shelled edamame, thawed (about 2 1/4 cups/550 mL)
1/4 teaspoon (1 mL) fine sea salt or kosher salt
2 cloves garlic, finely chopped
1/2 can (796 mL/28 oz) Muir Glen™ Organic Fire Roasted Diced Tomatoes, undrained
2 tablespoons (30 mL) soy sauce
2 tablespoons (30 mL) chopped fresh cilantro
1 lime, cut into wedges
Cooked white rice, if desired