Edamame Vegetable Saute

Published November 14, 2012

Photo credit: Squidoo.com

This is one of my favorite side dishes when serving chicken, fish or just on it’s own.

1 tbsp olive oil

1 large onion

2 garlic cloves, chopped

1.5 cups frozen sweet edamame beans

1 cup corn kernels (fresh off the cob is best)

1 pint of grape tomatoes, halved

3 tbsp finely chopped sundried tomatoes

1/3 cup lightly packed fresh basil leaves

1 tbsp fresh lime juice


Heat oil in large skillet over medium high heat. Add onion and cook until softened about 3 minutes. Add garlic and cook 30 seconds more. Add teh edamame. Cook, stirring occasionally until warmed through. Add the corn and cook until warmed through . Stir in grape tomatoes and sun-dried tomatoes and cook for 5 minutes more. Stir in basil and lime juice. Season with salt and pepper.

Makes 4 servings


From: Better Homes & Gardens, January 2010