Dinner Inspiration: P. Allen Smith's Soy Succotash Recipe
Back in May, Lauren James (editor of our sister site www.InArkansas.com) and I took a trip to P. Allen Smith's beautiful hilltop home, Moss Mountain Farm. We were invited not only to awe at Smith's home and gardens, but also to learn about soybeans from the Arkansas Soybean Promotion Board. Lauren wrote all about our day, and posted gorgeous photos of the experience here.
As a food enthusiast, my favorite part of the day was taste-testing recipes. We snacked on everything from soy cookies to edamame hummus, but one of my favorite dishes was this soy succotash. It's an easy, summertime side that's light and fresh. I hope you enjoy it as much as I did!
Soy Succotash
Ingredients:
- 2 cups edamame, cooked and drained
- 2 cups cherry tomatoes, halved
- 1 cup corn, drained
- 1/4 cup red onion, diced
- 2 teaspoons garlic, minced
- 1 teaspoon cumin, ground
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper, ground
- 2 teaspoons soybean oil
Directions
- Mix edamame, tomatoes, corn, onion, garlic, cumin, salt and cayenne pepper in a medium bowl.
- Heat oil in frying pan over medium heat. Add mixture and cook, stirring constantly for 1 to 2 minutes, or until warm.
- Serve immediately.
P. Allen Smith also showed us how to make edamame hummus, which several of our fellow bloggers whipped up at home. Here's a recipe from Dining with Debbie, and a guacamole-inspired version from BootsMC. Or, if you're feeling really adventurous, here's a recipe from Desperately Seeking Gina for Spinach Edamame Frittata.
For even MORE recipes to try out, click here to view A Taste of Soy, a digital magazine from P. Allen Smith.