Southwestern Edamame Succotash
Servings:*
9Ingredients
- 1 (10ounce) package Melissa’s® Fully Cooked Edamame Soybeans, shelled 1
- 1 (1525ounce) can Westbrae Natural® Organic Whole Kernel Golden Corn, drained
- 1 (15ounce) can Westbrae Natural® Vegetarian Organic Black Beans, drained, rinsed
- 1 1/2 cups cooked Rice Select™ Texmati® Organic Brown Rice, Long Grain American Basmati
- 1 cup fresh tomatoes, diced, drained
- 3/4 cup sliced green onion
- 3/4 cup diced celery
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/4 cup cilantro, minced
- 1/4 cup parsley, minced
- 1 tablespoon Minced Garlic
- 1 tablespoon jalapeño chiles, seeded, finely diced
- 1/4 cup white wine
- 1/4 cup olive oil
- 2 teaspoons fresh lemon juice
- 2 teaspoons Tabasco® Sauce
- 2 teaspoons golden fig cajun spice
- 2 teaspoons sea salt
- 1 teaspoon Lunds and Byerlys Chili Powder
- 1/8 teaspoon cloves
- organic tortilla strips for garnish
Directions
- Combine first 13 ingredients in a large bowl. In a small bowl, whisk together the remaining ingredients; toss with vegetable mixture and refrigerate at least 1 hour to blend flavors. To serve, garnish with tortilla chips.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.