EDAMAME SUCCOTASH
This is a great side dish that's colorful and so good for you! Originally from a March 2007 issue of Southern Living. It's delicious served warm, but I think it would also be terrific drained, dressed with your favorite vinaigrette and served cold.The original recipe called for 1 tablespoon of chopped mint, but I substituted 2 T. fresh chopped parsley.
Provided by Leslie in Texas
Categories Soy/Tofu
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion in hot oil in a large skillet over medium heat 3 minutes or until tender but not browned.
- Add bell peppers and corn and cook 5 more minutes or until tender.
- Stir in chicken broth and bring to a boil over medium-high heat; reduce heat to low.
- Stir in edamame, cook 3 minutes.
- Remove from heat, stir in parsley and salt and pepper to taste; serve immediately.
Nutrition Facts : Calories 166.5, Fat 6.3, SaturatedFat 0.7, Sodium 59.8, Carbohydrate 21.6, Fiber 4.6, Sugar 1.9, Protein 9.9
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