Edamame Succotash Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 servings (about 5 cups)
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 1/4 teaspoons kosher salt
Preparation Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes. Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil. Nutritional analysis per 1/2 cup serving: 130 calories, 5g fat (.5g saturated), 16g carbohydrates, 4g fiber, 6g protein Nutritional analysis provided by Real Food for Healthy Kids See Nutrition Data's analysis of this recipe › Real Food For Healthy Kids reprinted with permission of William Morrow/An Imprint of HarperCollins Publishers.
Preparation Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes. Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil. Nutritional analysis per 1/2 cup serving: 130 calories, 5g fat (.5g saturated), 16g carbohydrates, 4g fiber, 6g protein Nutritional analysis provided by Real Food for Healthy Kids See Nutrition Data's analysis of this recipe › Real Food For Healthy Kids reprinted with permission of William Morrow/An Imprint of HarperCollins Publishers.
