Ginger-Coconut Edamame Succotash

This is light, fresh and full of fiber-rich goodness.  The flavors are subtle and sweet making this updated classic a new comfort food.  

  • 1 ½ cup frozen or fresh shelled edamame (8 ounces)
  • 1 tablespoon organic canola oil
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon coriander
  • 2 cup corn kernels (fresh or frozen)
  • ½ cups lite coconut milk
  • 2 tablespoons lime juice
  • ½ teaspoon salt
  • Fresh cracked pepper to taste
  • Cilantro, optional but delish garnish

Cook edamame according to package directions.

Heat the oil in a large nonstick skillet over medium heat.  Add onion, garlic, ginger and coriander; cook, until vegetables start to soften, about 2 minutes, stirring frequently.  Add corn, edamame, coconut milk and lime juice to the pan; cook for 4 minutes, stirring occasionally.  Remove from the heat.  Top with cilantro and enjoy!

Yield:  6 servings (Serving size: ½ cup)
Nutrient breakdown: Calories: 120; Fat: 3g (1g saturated); Cholesterol: 0 mg; Carbohydrate 14g; Sodium 210mg, Fiber 3g, Protein 5g
Carbohydrate Choices: 1 Carbohydrate
Diabetes Exchange Value: ½ Carbohydrates, 1 Vegetable, 1 Fat