Edamame Vegetable Saute
Published November 14, 2012
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