Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 2 cups frozen shelled edamame, thawed
- 1 1/2 cups frozen corn kernels, thawed
- 1 cup grape tomatoes, halved lengthwise
- 1 ounce feta cheese, crumbled (about 1/4 cup)
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons sherry vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
How to Make
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Step 1: Heat a large nonstick skillet over medium-high heat. Add the oil to the pan and swirl to coat.
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Step 2: Add the onion, and cook, stirring occasionally, until tender, about 4 minutes.
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Step 3: Add the edamame; cook, stirring constantly, for 2 minutes.
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Step 4: Add the corn; cook, stirring constantly, for 2 minutes. Remove from the heat.
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Step 5: Transfer to a bowl; cool for 10 minutes. Stir in the tomatoes, feta, dill, parsley, vinegar, salt and pepper.
We hope you enjoy this recipe!
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