Edamame (Soy) Succotash with P. Allen Smith

I have tons of stories to share with you about my day at #Bean2Blog with P. Allen Smith and The Arkansas Soybean Promotion Board at Smith’s amazing Moss Mountain Farm, but I just had to first share this oh-so-tasty edamame succotash that we were served at lunch during the event.  It is beyond easy and makes an attractive side dish (or main if you prefer) on your dinner plate.  I can't wait for you to try it .  Be sure to let me know what you think.  I just know you will love it like I do.

Soy Succotash
P. Allen Smith
from A Taste of Soy

2 cups edamame, cooked and drained
2 cups cherry tomatoes
1 cup corn, drained
1/4 cup red onion, diced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cayenne
2 teaspoons soybean oil

Heat oil in a frying pan over medium heat.  Add additional ingredients and cook for approximately 2 minutes, heating through.  Serve warm or at room temperature.

My variations:  Replace 1/4-1/2 teaspoon ground chipotle pepper for the cayenne.  Add in in 1/4 – 1/2 cup chopped cilantro.  Add in 1/2 of a jalapeno, minced.  Use roasted corn from the cob or frozen whole kernel corn for the canned corn.  You can choose to add in any or all of these.

This succotash can be prepared ahead of time and reheated just before serving.  It also makes a delicious filling  for summer tomatoes or as a topping for grilled meats.

You may also be interested in:Edamame and Soba Noodle Stir Fry
Edamame Hummus
Pasta with Pancetta, Peas and Edamame
Edamame Salad

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