Although succotash traditionally refers to a corn and lima bean dish, here I’ve used the term loosely to refer to a vegetable side dish with corn, carrots and shelled soybeans referred to as edamame. I’ve really pulled out all the culinary tricks to make this taste like a main dish instead of a side. My time saving tip, I always stock the three vegetables in my freezer so I can whip it out in no time when I need it. That way, it’s so easy to assemble and heat that it can be on the table in ten minutes flat!
Maybe you’d like to try this zesty edamame salad? Or other types of salads here!
California Succotash – Easy “freezer” Dish in 10 minutes
Prep time
Cook time
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Easy vegetable side dish from your freezer!
Author: Linda Davis
Recipe type: Side dish
Cuisine: Californian
Serves:: 4 yield 5¼ Cups
Ingredients:
- 3 C Frozen Edamame
- 1 C Shredded carrots
- ½ C Frozen corn
- ½ C Frozen cooked brown rice
- 2 t Lemon juice
- 2 T Red onion, chopped
- 2 t Fresh cilantro, coarsely chopped + more to garnish
- 1 t Garlic, finely minced
- ½ t Ginger, finely minced
- ½-1 t Kosher sea salt, or to taste
- ½ t Freshly ground black pepper
- ¼ C Raw cashews, chopped to garnish
Directions:
- Combine frozen edamame, corn and brown rice in a microwaveable bowl, cover with plastic wrap and microwave on high for two minutes to defrost and warm.
- Meanwhile, prepare the garlic, ginger, cilantro and cashews.
- Set aside.
- Add carrots to bowl in microwave, stir, and cook on high for another minute longer.
- Let cool for one minute.
- Remove from microwave.
- Into the bowl, add lemon juice, onion, cilantro, garlic, ginger, salt and pepper.
- Stir to combine.
- Garnish with cilantro and chopped cashews.
- Serve warm, or at room temperature.
Want more bean recipes? Or, try these vegetable side dish recipes!
