Edamame and Roasted Corn Succotash

1/4 cup frozen edamame

1/2 cup frozen corn, cooked and drained

1/2 shallot, diced

1/2 red bell pepper, diced

1 Tbsp. rice vinegar

1 Tbsp. extra virgin olive oil

2 Tbsp. fresh lime juice

2 Tbsp. fresh cilantro

Himalayan salt to taste

Preheat oven to 400 degrees and arrange corn in a single layer on a baking sheet. Roast for 10 min. or until caramelized , beginning to brown but not harden. Remove and let cool. Meanwhile, bring water to a boil and cook edamame for 5 to  min. 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 min. Add vinegar and remove from heat. Stir in lime juice, cilantro, salt and seasoning.

Serves 1

**Time save: Cook a larger batch and chill. This recipe is easy to reheat and great for dinner or lunch!

 

***Recipe courtesy of Beachbody’s The Ultimate Reset http://myultimatereset.com/KaneCoaching

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