We were all kind of so-so on this one. One kid picked out all the edamame and ate only that. The other kid picked out all the corn and ate only that. Husband and I thought this was okay but nothing special. I did leave off the dill.
Feta-Herb Edamame Succotash
(Cooking Light, May 2017)
time needed: 20 min.
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 (I omitted)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons sherry vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
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.