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Edamame Succotash

November 22, 2009

~ Mary ~


If you need to break up the holiday over-load or add a little something lighter to the mix – this salad will do the trick.  Plan ahead – it should sit over night for the flavors to meld.


Edamame Succotash


3 Cups Edamame

2 Cups Fresh or Frozen Corn

1 Cup Craisins

1 Cup Sliced or Diced Mushrooms



2 tbsp Sambel Olek (Chili Paste)

 2 Tbsp Cider Vinegar

 2 Tbsp Sesame Oil

2 Tbsp Canola Oil

2 Tbsp Rice Wine

2 Tbsp Fish Sauce or 1 tsp Kosher Salt

Mix everthing together and let sit over night for full flavor explosion!


19 Comments leave one →
  1. November 22, 2009 3:10 pm

    wonderful!so colorful!

  2. November 22, 2009 6:58 pm

    Gorgeous photo! With all that color with the cranraisins, edamame, and corn I just want to go out and get some to make my own!

  3. November 22, 2009 7:40 pm

    Yummy and healthy!!! Another great post from Foododelmundo!!!!

  4. November 22, 2009 8:00 pm

    I need a bowl of these. Very colorful and refreshing.

  5. November 22, 2009 8:33 pm

    Love this dish!

  6. November 22, 2009 9:01 pm

    This looks great…I think Ill take a bowl right now.

  7. lvegas permalink
    November 22, 2009 9:30 pm

    I make this all year with just corn & edamame, but what a great way to derss it up and make it special for a holiday meal..great idea!

  8. November 23, 2009 12:52 am

    mmmm….this bowl brightens me up. Love the refreshing colour and the healthy look. A good one for a light lunch

  9. tastyeatsathome permalink
    November 23, 2009 8:35 am

    Yummy! I would love this lighter dish at the holiday table.

  10. November 23, 2009 10:12 am

    So much better than the frozen succotash from a box I grew up eating. Edamame is a great idea here, makes this an excellent side with protein for a vegetarian on a day when there is usually not much protein available for those of us who don’t eat turkey.

  11. November 23, 2009 5:15 pm

    I love edamame and this recipe looks delicious! We’ll give it a try soon!

  12. November 23, 2009 9:16 pm

    Very colorful, refreshing, and I bet very tasty salad dish!
    It’s just got me miss summer now!

  13. November 24, 2009 12:31 am

    Great idea to add craisins. The dressing sounds like a kicker. Can’t wait to try this.

  14. November 24, 2009 10:33 am

    This looks perfect! A very pretty way to incorperate some color and something a little less…carb saturated, into thanksgiving 🙂

  15. martica permalink
    November 24, 2009 11:09 am

    So healthy! Yum!

  16. November 26, 2009 11:45 am

    I’m totally bookmarking this. It looks so light and refreshing. A great salad for a packed lunch.

  17. November 26, 2009 12:59 pm

    Oh this looks so good – and just the thing to lighten up Thanksgiving.

  18. oneordinaryday permalink
    December 1, 2009 2:44 pm

    I do an edamame and corn salad w/ a lime or lemon juice dressing. I love the addition of craisins to yours. So “fall-ish.”

  19. Girlie permalink
    December 12, 2010 9:45 am

    I tried a sample of edamame and corn salad at whole foods in MN. What a delicious side dish, so colorful! I am going to prepare a dish for pot lock at work.Happy I went there.

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