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Tomato, Edamame And Corn Saute With Cumin And Cilantro


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  • 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


Servings 1


Step 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.

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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