Edamame and Corn Succotash

This is a great recipe to use on the go.  It travels well (without avocado) and stays fresh for a few days.  I keep it in the fridge as a snack too.  Its great to “pick at” if you needs something quick.  It is a perfect meal to take to work, camping, or anywhere you need to bring a delicious and easy meal.  It’s Vegan and very high in protein. 

3/4 cup frozen edamame

1/2 cup frozen corn

1/2 shallot, diced

1/2 red bell pepper, diced

1/4 red onion, diced

1/2  Avocado

4 cherry tomatoes cut in half

1 TBL Rice vinegar

1 TBL Extra Virgin Olive Oil

2 TBL Fresh Lime Juice

2 TBL Fresh Cilantro

Himalayan Salt / herbal seasoning

Preheat oven to 400 degrees F. and arrange corn in single layer on baking sheet.  Roast for 10 minutes, or until caramelized and beginning to brown, but not harden.  Remove and let cool.  Meanwhile, bring water to a boiland cook edamame for 5-7 minutes. Drain and set aside. Saute onion, shallot, and bell pepper in oil for 10 minutes or until soft.

Add corn and edamame to onion mixture, cook on medium for 5 minutes. Add vinegar and remove from heat. Stir in Lime juice, Cilantro, Salt and seasoning.

If serving cold, add avocado and tomato (my modification)