by Karin Calloway
This recipe proves you can take something commonplace, like the combination of corn and lima beans known as succotash, and make it burst with flavor.
A little bacon and red bell pepper are a good start in enhancing the flavor. Replacing the standard lima beans with edamame gives this version a unique texture. Chopped hazelnuts add crunch. And, a little lemon juice adds the perfect acidity to the dish.
This version of succotash is delicious as a side dish for salmon, either roasted or grilled, and is especially good served alongside the Herb-Stuffed Salmon Roulade recipe found on this site.
Add the parsley, lemon juice and season with the red pepper, salt and pepper. Stir in the bacon and serve.
Makes 8-10 servings.
New American Gourmet
Related Recipe Categories
Soups and Salads
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