Edamame Succotash {Vegan}

by Lauren

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I love lima beans. They remind me of my dad because lima beans and peas are about the only “vegetables” he will get close to. The guy wouldn’t touch kale with a 10 foot pole. I still remember eating a bowl of lima beans and spaghetti as a kid when mom was out and left dad in charge of cooking for us.

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Unfortunately I could not locate lima beans at my local Trader Joe’s. We all know the large chain grocery stores frustrate Chrissy and I to no end, so I wasn’t about to step foot into Vons to find them. Too many options, too many aisles, too many shelves. It’s all quite overwhelming when your used to a teensy little Sprouts and Trader Joe’s.

All that to say I decided to substitute the lima beans in this traditional succotash with edamame. Trader Joe’s has a frozen “soycotash” I spotted in the frozen aisle that gave me the idea. It was a perfect little picnic dish to go alongside my go-to chicken salad lettuce wraps.

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Chris and I decided to take a break from running errands, building Ikea furniture, and organizing to go to the concert on the green in Kate Sessions Park on Sunday. Then we realized we hadn’t been since he proposed there 8 months ago so it was long overdue.

This concert/picnic was such great people watching and we were able to sing-a-long to just about every song because the band played all my favorite 60s/70s/80s classics.

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I didn’t realize until later on that I only had a few bites of the succotash because while I was busy embarrassing Chris with my singing and watching everyone dance; Chris managed to gobble up just about the entire bowl. I guess he liked it.

I guess it’s a good sign when you can hand a man a vegan dish and he wants to eat every last bite.

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Edamame Succotash

Adapted from Food 52

Ingredients

1 1/2 cups edamame beans

1 1/2 tablespoons coconut oil, divided

1 small white onion, diced

1 shallot, minced

2 cups zucchini, quartered and sliced

1 cup freshly shucked corn kernels

1 cup cherry tomatoes, halved

Sea salt and black pepper to taste

3 tablespoons chopped fresh basil

2 tablespoons chopped chives

2 tablespoon lemon juice

Directions

Add coconut oil to sauté pan and cook onion and shallot for about 5 minutes, until translucent. Add zucchini and cook until just tender (not soggy), about 5 more minutes. Sprinkle with salt and pepper, stir and let cool.

Toss edamame, corn, and tomatoes with zucchini and onion mixture. Toss with fresh basil, chives, remaining coconut oil, and lemon juice. Chill for 30 minutes before serving.

From the Little Yellow Kitchen,

Lauren

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3 Comments to “Edamame Succotash {Vegan}”

  1. I kind of love succotash and always feel like that is weird. Love this lighter version!

  2. I had the exact opposite problem when i went to get edamame beans for this and ended up with lima beans…..here’s hoping it will still taste okay without chives which somehow escaped my groccery list.