Edamame and Roasted Corn Succotash and a side of steamed kale for dinner. Recipe below for the Edamame and Roasted Corn Succotash. (Makes 1 serving) ½ cup fresh corn kernels 1 cup water ¾ cup shelled edamame 1 Tbsp. extra-virgin olive oil ½ medium shallot, diced ½ medium red bell pepper, diced ¼ medium red onion, diced 1 Tbsp. rice vinegar 2 Tbsp. fresh lime juice 2 Tbsp. chopped fresh cilantro Himalayan salt (to taste; optional) Herbal seasoning blend (to taste; optional) Directions Preheat oven to 400° F. Arrange corn kernels in a single layer on a baking sheet. Bake for 10 minutes, or until they caramelize and begin to brown, but before they harden. Remove from oven and set aside. While corn roasts, bring water to a boil in a small saucepan over medium heat; Add edamame; cook for 5 to 7 minutes. Drain. Set aside. Heat oil in medium skillet over medium heat. Add shallot, bell pepper, and onion; cook, stirring frequently, for 10 minutes, or until soft. Add corn and edamame; cook, stirring frequently, for 5 minutes. Remove from heat. Add vinegar, lime juice, and cilantro, plus salt and seasoning blend (if desired). Mix well. #recipes #healthychoices #plantbasednutrition #day14of21 #organicfood #eattherainbow #nutritiongeek
