Soybean Succotash with Sesame Ginger Vinaigrette
Bright, colorful, and bursting with bold flavors, this Soybean Succotash with Sesame Ginger Vinaigrette is a vibrant twist on a classic side dish. Featuring tender edamame, sweet corn, crisp red bell pepper, zucchini, and juicy cherry tomatoes, this refreshing salad is a medley of textures and nutrients. The sesame ginger vinaigrette—whisked together with sesame oil, rice vinegar, soy sauce, fresh ginger, and a hint of honey or maple syrup—adds a delightful tang and a subtle umami depth. Perfect for a light lunch, a side for an Asian-inspired meal, or a picnic-ready dish, this easy recipe comes together in just 25 minutes. Finished with a sprinkle of black sesame seeds and fresh herbs, it’s as visually appealing as it is delicious. Whether served chilled or at room temperature, this healthy soybean succotash will brighten your table and your taste buds.
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Recipe Information
Ingredients
- 1.5 cups Frozen edamame (shelled)
- 1 cup Corn kernels (fresh or frozen)
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 1 cup Cherry tomatoes, halved
- 2 stalks Green onion, sliced thin
- 2 tablespoons Sesame oil
- 2 tablespoons Rice vinegar
- 1 tablespoon Soy sauce (low-sodium preferred)
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Honey or maple syrup
- 1 clove Garlic, minced
- 1 teaspoon Black sesame seeds (for garnish)
- 2 tablespoons Fresh cilantro or parsley (optional, for garnish)
Instructions
Bring a medium pot of water to a boil and add the frozen edamame. Cook for 3-4 minutes, drain, and set aside to cool.
If using fresh corn, cut the kernels off the cob. If using frozen, thaw completely. Add corn kernels to a skillet over medium heat and sauté for 2-3 minutes until tender. Remove from heat.
In a large mixing bowl, combine the cooled edamame, sautéed corn, diced red bell pepper, diced zucchini, cherry tomatoes, and sliced green onions.
In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, grated ginger, honey (or maple syrup), and minced garlic until well combined. This is your sesame ginger vinaigrette.
Pour the vinaigrette over the vegetable mixture and toss gently to coat everything evenly.
Sprinkle black sesame seeds over the top and garnish with fresh cilantro or parsley, if desired.
Serve immediately at room temperature or chill in the refrigerator for 30 minutes to allow the flavors to meld. Enjoy!
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 578 mg | 25% | |
| Total Carbohydrate | 98.3 g | 36% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 37.8 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3162 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
