Summertime Edamame and Corn Sauté


This summer saute is delicious hot or cold. Edamame (soy beans) are a great vegetarian source of protein. If you can’t find edamame, feel free to substitute lima beans.


  • 1 onion, chopped
  • 2  cups  fresh corn kernels (about 3 ears)
  • 1  (16-ounce) bag frozen, shelled edamame, thawed
  • 2  tablespoons  red wine vinegar
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • 3  plum tomatoes, coarsely chopped
  • 1  red, yellow or orange bell pepper, seeded and coarsely chopped
  • 3  tablespoons torn basil


Heat a few tablespoons of olive oil in large skillet over medium heat. Add onion; sauté 3 minutes, stirring occasionally. Add corn kernels; sauté for 3 minutes or until lightly charred. Add edamame, and sauté for 3 minutes, stirring occasionally. Stir in vinegar and next 5 ingredients (through bell pepper); cook 30 seconds, stirring occasionally. Sprinkle with basil.

-Recipe adapted from Cooking Light


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