Makes 6 servings


¼ cup olive oil

1 medium white onion, coarsely chopped

3 garlic cloves, minced

1 medium red bell pepper

1 16-ounce bag frozen corn

1/3 cup water

1 pound shelled frozen edamame, thawed

1 bunch fresh cilantro, chopped fine. Reserve a few leaves for garnish

1 lime



1. Heat large saute pan over medium heat. After 3 minutes, add olive oil.

2. Sweat onion and garlic over medium heat until translucent.

3. Add red bell pepper and corn. Cook for 5 minutes, tossing occasionally.

4. Season twice around pan with salt.

5. Add shelled edamame to pan and cook an additional 3 minutes, stirring occasionally.

6. Pour succotash into a large mixing bowl.

7. Add chopped cilantro and the juice of 1 lime into bowl.

8. Transfer to serving bowl and garnish with reserved cilantro leaves.

Per serving: 245 calories, 10 grams protein, 25 grams carbohydrates, 5 grams sugar, 13 grams fat, no cholesterol, 10 milligrams sodium, 5 grams dietary fiber. EndText