Southwestern Edamame Succotash

Southwestern Edamame Succotash

Southwestern Edamame Succotash

Servings:*

9

Ingredients

  • 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

  1. 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.