- 1
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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
Preparation
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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