Tomato, Edamame and Corn Sauté with Cumin and Cilantro |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A colorful and delicious side dish reminiscent of succotash. Ingredients:
1 tablespoon vegetable oil |
3/4 cup finely chopped onion |
1 3/4 teaspoons ground cumin |
1 garlic clove, minced |
1 14 1/2-ounce can diced tomatoes in juice |
2 cups shelled cooked edamame beans (from about 26 ounces of pods) |
1 cup frozen corn kernels |
1/2 cup canned vegetable broth |
2 tablespoons chopped fresh cilantro |
Directions:
1. Heat oil in large nonstick skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add cumin and garlic; stir 1 minute. Add tomatoes with their juices; bring to boil. Reduce heat to medium and cook until most liquid has cooked away, about 5 minutes. Stir in edamame, corn and broth. Simmer until most broth is absorbed, about 6 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.
2. Per serving: calories, 137; total fat, 5 g; saturated fat, 0.5 g; cholesterol, 0 Nutritional analysis provided by Bon Appétit
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