SOYBEAN SUCCOTASH
Instead of using lima beans I like to use soybeans to make a succotash.
Provided by CHRISTINECHAPPELL
Categories Side Dish Vegetables Corn
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium heat. Add the onion, corn and soy beans, and cook until lightly browned, stirring frequently. Season to taste with seasoned salt.
Nutrition Facts : Calories 307.9 calories, Carbohydrate 23.9 g, Fat 20.1 g, Fiber 5.1 g, Protein 13 g, SaturatedFat 2.9 g, Sodium 279.3 mg, Sugar 2.7 g
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Faith Peter's
[email protected]This is the best soybean succotash recipe I've ever tried.
Shahziab Sahab
[email protected]This dish is a great way to use up leftover soybeans.
Philip Dennis
[email protected]I'm a vegetarian, and this dish is a great source of protein for me.
Kamle Shepherd
[email protected]This recipe is a great way to get kids to eat their vegetables.
Joshua Floyd
[email protected]Soybean succotash is a great side dish for any summer cookout.
Skylar Barnett
[email protected]I love that this recipe is so versatile. I've made it with different types of beans and vegetables, and it's always delicious.
Manzool Ali
[email protected]This dish is so easy to make, and it's packed with flavor.
Shahraiz Bhatti
[email protected]I'm not a huge fan of succotash, but this recipe changed my mind.
Gaming Sappy
[email protected]This recipe is a great way to use up leftover corn on the cob.
Caroline Anderson
[email protected]The soybeans add a nice protein boost to this dish.
Morebars Natay
[email protected]I've never had succotash before, but this recipe was a great introduction. It's definitely going into my regular rotation.
Kalkidan Bayilie
[email protected]The smokiness of the roasted corn and the sweetness of the snap peas really shine through in this dish.
Meh Moh
[email protected]This dish was a hit at my last potluck! Everyone loved the unique blend of flavors and textures.