Feta-Herb Edamame Succotash

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"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
OK

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.

Related

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This was a great side! Didn't have as much edamame as I thought, so my proportions of corn to edamame was just opposite as written. I was too impatient to wait for it to cool, so it was slightly warm when I added the tomato and feta. Didn't seem to detract from the whole dish! Just realized I forgot to add the vinegar. I'll put some on the left-overs tomorrow!!

review by:
(19 Sep 2021)