Ingredients

　　

Step 1

I think of this combination as a contemporary succotash (the traditional version uses lima beans, which don’t quite have the personality of edamame). Combine cooked corn kernels with cooked shelled edamame (I like to use a proportion of 2 parts corn to 1 part edamame). Stir in a little nonhydrogenated margarine, olive oil, or flaxseed oil if you like; you can also embellish this dish with scallions or chives.

　　

Step 2

See also Pan-Roasted Corn with Red Peppers and Pumpkin Seeds (page 199).

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).