- Cooking Time: 5
- Servings: 4
- Preparation Time: 5
- 2 tablespoons balsamic vinegar
- 2 tablespoons cider vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1 clove garlic, minced
- 1 can (15 ounces) soybeans, drained or 1 1/2 cups cooked edamame
- 1 can (15 ounces) corn, drained
- 1/2 cup chopped red bell pepper
- 1/3 cup chopped cilantro
- Rest time: 1 to 4 hours
- Combine the balsamic and cider vinegars, brown sugar, cumin, onion powder and garlic in a 1- to 1 1/2-quart saucepan. Heat over medium heat about 3 minutes or until the sugar dissolves. Remove from heat. Place the soybeans, corn and red bell pepper in a medium-size bowl. Pour the vinegar mixture over the vegetables and stir to mix. Cover and refrigerate 1 to 4 hours or until chilled, stirring once. Stir in the cilantro just before serving. Serve chilled.
- *Recipe adapted by the Canned Food Alliance.
- Nutritional Information Per Serving: Calories 240; Total fat 7g; Saturated fat 1g; Cholesterol 0mg; Sodium 350mg; Carbohydrate 36g; Fiber 5g; Protein 14g; Vitamin A 10%DV**; Vitamin C 60%DV; Calcium 10%DV; Iron 30%DV
- *Daily Value
NotesRecipe courtesy of Roberta Larson Duyff, MS, RD, FADA, CFCS, in Cooking Healthy Across America. As a traditional American favorite, succotash is typically a cooked dish made with lima beans, corn kernels and chopped red and green peppers. Although lima beans are used in New England and generally define a succotash, this version is special for its fiber-rich canned soybeans, lending it a Midwestern flavor.