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Feta-Herb Edamame Succotash

Feta-Herb Edamame Succotash

Yield

Serves 4 (serving size: about 1 cup)

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

Nutritional Information

  • Calories 218
  • Fat 8.6g
  • Satfat 1.3g
  • Monofat 3.5g
  • Polyfat 3.3g
  • Protein 14g
  • Carbohydrate 23g
  • Fiber 7g
  • Cholesterol 8mg
  • Iron 3mg
  • Sodium 318mg
  • Calcium 85mg
  • Sugars 7g
  • Est. added sugars 0g

How to Make It

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.

Step 2

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.


Watch the video: Georgia Grown Summer Succotash Salad in 30 seconds! (June 2021).