Edamame Succotash
Type: Side
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Ingredients
  • 1 medium onion, chopped
  • 2 tablespoons canola oil
  • 1 medium orange bell pepper, seeded and diced
  • 1 medium yellow bell pepper, seeded and diced
  • 1 medium red bell pepper, seeded and diced
  • 2½ cups frozen whole kernel corn
  • ½ cup chicken broth
  • 1 (16 oz) package frozen edamame, thawed
  • 1 tablespoon butter
  • 1 tablespoon fresh basil
  • Salt and pepper to taste
Instructions
  1. Saute onion in hot oil in a large skillet over medium heat 3 minutes or until tender. Add bell peppers and corn, cook 5 more minutes or until tender.
  2. Stir in chicken broth, and bring to a boil over medium-high heat; reduce heat to low. Stir in edamame; cook 3 minutes. Stir in butter until melted. Remove from heat, stir in basil and salt and pepper to taste. Serve immediately.
Notes
Makes 8 servings Nutrition Information 170 calories, 8 grams fat, 5 mg cholesterol, 25 mg sodium, 18 grams carbohydrate, 5 grams fiber, 8 grams protein
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