Zesty & Savory Succotash

When we entered our freshman year of college we already knew what we wanted to do as career—become registered dietitian nutritionists, and possibly with a minor in kinesiology (the study of movement). This was the during same time that we were dabbling with vegetarianism and just as the dining hall food was turning us off and left us turning to meals that we could create ourselves in the dining hall, without relying on someone there to cook it for us. We were former athletes who knew that satisfying, delicious and healthy food was the key to having energy and to feeling great, and since we often found ourselves turning to the salad bar, we knew we couldn’t just eat vegetables to survive. And so it wasn’t long before one of our staple, hearty, delicious meals was born…succotash!

Pssst… here are a few other dishes inspired by our younger days:

Lentil & Chickpea Stew

Spaghetti Squash with Red Lentil Pumpkin Sauce

Black Bean Quinoa Chili with Avocado

Lentil Vegetable Soup 

 

This version below is a spin-off of our college saving grace—only this is amped up a notch! This colorful, fragrant, and delectable vegetable side dish is packed onions, colorful corn and edamame, and a sneaky little bite of crispy turkey bacon (this is optional but recommended to us by our amazing intern Kelly Robison who makes it this way!). This dish leaves you wanting more without fail, every time! With a simple and easy preparation in hardly any time, this colorful dish is one you’ll serve regularly to a crowd…or just make for yourself as a personal favorite! Enjoy!

 

Zesty & Savory Succotash

 

 

 

Serves 5

1-cup servings

 

Ingredients

1 red onion, chopped

1 red bell pepper, chopped

2/3 cup of sweet corn

3 cups shelled edamame

8oz can black beans, drained

4 pieces turkey bacon, nitrate-free

 

Directions

  1. In a pan (we use a 16-inch pan), cook four pieces of bacon over low .

2, Remove bacon from pan and set aside, drain grease from pan and place back on stove.

  1. Add chopped onions to the pan and sauté 10-15 minutes.
  2. Add chopped bell pepper and sauté an additional .
  3. Add edamame, corn, and black beans to skillet and stir over medium heat until entire dish is heated through, about 5-10 minutes.
  4. Crumble bacon and mix into the dish.
  • Serve and enjoy!

 

Nutrition Information

Calories 159, Carbs 20g, Protein 11g, Fat 3g, Fiber 4g, Sodium 181g

 

Zesty & Savory Succotash
 
Author:
Ingredients
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • ⅔ cup of sweet corn
  • 3 cups shelled edamame
  • 8oz can black beans, drained
  • 4 pieces turkey bacon, nitrate-free
Instructions
  1. In a large pan (we use a 16-inch pan), cook four pieces of bacon over low heat.
  2. , Remove bacon from pan and set aside, drain grease from pan and place back on stove.
  3. Add chopped onions to the pan and sauté 10-15 minutes.
  4. Add chopped bell pepper and sauté an additional 10 minutes.
  5. Add edamame, corn, and black beans to skillet and stir over medium heat until entire dish is heated through, about 5-10 minutes.
  6. Crumble bacon and mix into the dish.
  7. - Serve and enjoy!
Nutrition Information
Serving size: 1 cup Calories: 159 Fat: 3 Saturated fat: 0 Carbohydrates: 20 Sodium: 181 Fiber: 4 Protein: 11

 

 

Related Posts Plugin for WordPress, Blogger...
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply