This delicious summer edamame recipe packs fiber and protein. The fresh corn and red pepper add a nice sweetness. This recipe makes 6 servings, each providing 128 calories, 4 grams of fat, 16 grams of carbohydrate, 4 grams of fiber, and 6 grams of protein.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 6 servings
Ingredients:
- 1 1/2 cups shelled edamame - frozen
- 1 Tablespoon canola oil
- 1/4 white onion - chopped
- 1/2 red pepper - chopped
- 2 cups fresh corn (4 ears) - cut from the cob
- 3 Tablespoons water
- 2 Tablespoons rice vinegar
- 2 Tablespoons chopped parsley
- 2 Tablespoons chopped basil
- 1/2 teaspoon salt
- ground black pepper to taste
Preparation:
- Cook edamame in boiling water for 4 minutes. Drain water and set aside.
- Heat skillet over medium heat. Add oil and allow to warm.
- Add onion and cook until translucent. Add red pepper, corn and water; cook for 4 minutes.
- Remove from heat. Stir in edamame and remaining ingredients.
