Feta-Herb Edamame Succotash

By jenlin

We’re ready for the glories of summer produce, but since it’s not quite the season, frozen vegetables and year-round grape tomatoes do the job wonderfully. Edamame replaces lima beans in traditional succotash for a boost of plant-powered protein. Feta adds a hit of salty tang, while fresh herbs lend an earthy flavor. This vibrant, vegetarian main comes together in a tasty 20-minute snap—though it also holds up well when prepared the night before. Brimming with 7 grams of fiber per serving and an array of colors and textures, this dish is perfect for a light yet satisfying meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped (about 1 cup)
• 2 cups frozen shelled edamame, thawed
• 1 1/2 cups frozen corn kernels, thawed
• 1 cup grape tomatoes, halved lengthwise
• 1 ounce feta cheese, crumbled (about 1/4 cup)
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons sherry vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Details

Servings 4
Adapted from cookinglight.com

Preparation

Step 1

1. Heat a large nonstick skillet over medium-high. Add oil to pan; swirl to coat. Add onion, and cook, stirring occasionally, until tender, about 4 minutes.

2. Add edamame; cook, stirring constantly, 2 minutes. Add corn; cook, stirring constantly, 2 minutes. Remove from heat. Transfer to a bowl; cool 10 minutes. Stir in tomatoes, feta, dill, parsley, vinegar, salt, and pepper.