Edamame and Bacon Succotash

This simple succotash is a great summer side dish… easy to make, fresh tasting, and satisfying. The ingredients can easily be adjusted to your liking and it’s one of those dishes that is really quite difficult to mess up. I will definitely be making this again!

Edamame and Bacon Succotash
(adapted from Women’s Day magazine)

6 slices of turkey bacon
3 bags of frozen corn
2 bags of frozen shelled edamame
3 roasted red peppers (I used fire roasted red peppers from a can), cut into 1/4 inch pieces
3 scallions, very thinly chopped
4 generous tablespoons of olive oil
kosher salt
black pepper
1/4 cup of fresh basil, chopped

1. Cook bacon in a skillet until crisp. Transfer to a paper towel lined plate. When cool, roughly chop into 1/4 inch pieces.

2. Bring a large pot of water to a boil. Add corn and edamame to boiling water and boil for two minutes. Drain in a colander and run cool water over the mixture to cool.

3. In a large bowl, combine the corn, edamame, roasted red peppers, scallions, olive oil, 1 and 1/4 tsp of salt, and 1/4 tsp of black pepper. Add additional salt and black pepper if desired to taste. Fold in basil and bacon right before serving. Enjoy!

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