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