loveandlemons5.0
Edamame & Corn Succotash
A fresh & healthy one-pan summer vegetable recipe full of red pepper, green beans, corn, edamame, and tons of fresh herbs. Vegan and gluten free.
👥 2 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
1
Heat the butter and oil in a large skillet over medium heat. Add the onion and pinches of salt and pepper and cook until onions are translucent, about ⏱️ 1 minute. Add the garlic and thyme leaves and cook for about ⏱️ 30 seconds more.
2
Add the bell pepper, jalapeño, and green beans and cook, stirring gently, for ⏱️ 1 minute. Add the agave and lemon juice and stir.
3
Add the corn, edamame, and coconut milk. Cook until edamame is warmed through, about ⏱️ 1 minute.
4
Remove from heat. Stir in the arugula, basil, and mint so the arugula gently wilts from the heat. Add another squeeze of lemon and sprinkle the almond slices on top.
arugula1 cupchopped mint2 tablespoons
5
Taste and adjust seasonings and serve. This also tastes great as a cold salad the next day.
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