Feta-Herb Edamame Succotash
Recipe: #37130
June 19, 2021
Categories: Salads, Vegetable Salad, Side Dishes, Beans, Soybeans, Corn, Onions, Picnic, Potluck, Low Calorie, Low Fat, Fresh Tomatoes, 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 is 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 by Step Method
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
No special items needed.
1 Reviews
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