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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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. Ingredients:
1 medium onion, diced |
1 tablespoon canola oil |
1 medium orange bell pepper, seeded and diced |
1 medium red bell pepper, seeded and diced |
1 medium yellow bell pepper, seeded and diced |
2 1/2 cups frozen whole kernel corn |
1/2 cup chicken broth |
1 (16 ounce) package frozen edamame, thawed |
2 tablespoons fresh parsley, chopped |
salt and pepper, to taste |
Directions:
1. Saute onion in hot oil in a large skillet over medium heat 3 minutes or until tender but not browned.
2. Add bell peppers and corn and cook 5 more minutes or until tender.
3. Stir in chicken broth and bring to a boil over medium-high heat; reduce heat to low.
4. Stir in edamame, cook 3 minutes.
5. Remove from heat, stir in parsley and salt and pepper to taste; serve immediately.
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