Feta-Herb Edamame Succotash
4
Servings
Servings
10m PT10M
Prep Time
Prep Time
10m PT10M
Cook Time
Cook Time
20m
Ready In
Ready In
Recipe: #37130
June 19, 2021
Categories: Fresh Tomatoes, Lunch, Salads, Vegetable Salad, Side Dishes, Beans, Soybeans, Vegetables, Corn, Onions, North American, Budget-Friendly, Quick Meals, Picnic, Potluck, Skillet, Stove Top, Low Calorie, Low Fat, All Occasions more
"This recipe is quick to make, colorful, and healthy! If you have to use dried herbs, halve the amount. This can be served at room temperature or chilled. It can be made a day in advance, if needed. Prep time does not include the time for the frozen vegetables to thaw."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (228.1 g)
- Calories 229
- Total Fat - 9.8 g
- Saturated Fat - 1.9 g
- Cholesterol - 4 mg
- Sodium - 353.5 mg
- Total Carbohydrate - 26.8 g
- Dietary Fiber - 7.2 g
- Sugars - 3.9 g
- Protein - 13.5 g
- Calcium - 179.4 mg
- Iron - 2.9 mg
- Vitamin C - 19 mg
- Thiamin - 0.3 mg
Step 1
Heat a large nonstick skillet over medium-high heat. Add the oil to the pan and swirl to coat.
Step 2
Add the onion, and cook, stirring occasionally, until tender, about 4 minutes.
Step 3
Add the edamame; cook, stirring constantly, for 2 minutes.
Step 4
Add the corn; cook, stirring constantly, for 2 minutes. Remove from the heat.
Step 5
Transfer to a bowl; cool for 10 minutes. Stir in the tomatoes, feta, dill, parsley, vinegar, salt and pepper.
Tips & Variations
No special items needed.
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