Tomato, Edamame And Corn Saute With Cumin And Cilantro

Tomato, Edamame And Corn Saute With Cumin And Cilantro
Tomato, Edamame And Corn Saute With Cumin And Cilantro

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    tablespoon vegetable oil

  • 3/4

    cup finely-chopped onion

  • 1 3/4

    teaspoons ground cumin

  • 1

    garlic clove minced

  • 1

    can diced tomatoes in juice - (14 1/2 oz)

  • 2

    cups shelled cooked edamame beans (from about 26 oz of pods)

  • 1

    cup frozen corn kernels

  • 1/2

    cup canned vegetable broth

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    tablespoons chopped fresh cilantro

Directions

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. This recipe yields 6 (side-dish) servings. Per serving: calories, 137; total fat, 5 g; saturated fat, 0.5 g; cholesterol, 0.

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