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Prep Time: 0 Minutes Cook Time: 1722 Minutes |
Ready In: 1722 Minutes Servings: 10 |
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Make this salad for lunch but serve it hot at dinner first. To give kids extra protein at lunch, add 1/2 cup finely chopped cold cooked chicken and round it out with a small whole-wheat roll and an apple. Ingredients:
2 tablespoons extra-virgin olive oil |
1 medium onion, chopped |
1 bag (1 pound) shelled edamame (soybeans), thawed |
1 bag (1 pound) frozen corn, thawed, or 3 cups fresh-cut corn kernels (from about 4 ears) |
2 large ripe plum tomatoes, diced |
1 1/4 teaspoons kosher salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup minced fresh chives or basil |
Directions:
1. Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes.
2. Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil.
3. Nutritional analysis per 1/2 cup serving: 130 calories, 5g fat (.5g saturated), 16g carbohydrates, 4g fiber, 6g protein Nutritional analysis provided by Real Food for Healthy Kids See Nutrition Data's analysis of this recipe › Real Food For Healthy Kids
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