Herbed Corn & Edamame Succotash
Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. Drain well.Advertisement
Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion and garlic; cook, stirring frequently, until vegetables start to soften, about 2 minutes. Stir in corn, wine (or water) and the edamame; cook, stirring frequently, for 4 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Ingredient Note: Edamame are easy to digest and are exceptionally high in protein (1/2 cup has 16 grams). There are several kinds available today--frozen and fresh, in the pod and shelled--in large supermarkets, natural-foods stores or Asian markets.
1 starch, 1 lean meat