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Feta-Herb Edamame Succotash

Photo: Jennifer Causey
Active time 15 mins
Total time 20 mins
Yield

Serves 4 (serving size: about 1 cup)

We’re ready for the glories of summer produce, but since it’s not quite the season, frozen vegetables and year-round grape tomatoes do the job wonderfully. Edamame replaces lima beans in traditional succotash for a boost of plant-powered protein. Feta adds a hit of salty tang, while fresh herbs lend an earthy flavor. This vibrant, vegetarian main comes together in a tasty 20-minute snap—though it also holds up well when prepared the night before. Brimming with 7 grams of fiber per serving and an array of colors and textures, this dish is perfect for a light yet satisfying meal.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cups frozen shelled edamame, thawed
  • 1 1/2 cups frozen corn kernels, thawed
  • 1 cup grape tomatoes, halved lengthwise
  • 1 ounce feta cheese, crumbled (about 1/4 cup)
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 218
  • fat 8.6 g
  • satfat 1.3 g
  • monofat 3.5 g
  • polyfat 3.3 g
  • protein 14 g
  • carbohydrate 23 g
  • fiber 7 g
  • cholesterol 8 mg
  • iron 3 mg
  • sodium 318 mg
  • calcium 85 mg
  • sugars 7 g
  • Est. Added Sugars 0 g

How to Make It

  1. 1. Heat a large nonstick skillet over medium-high. Add oil to pan; swirl to coat. Add onion, and cook, stirring occasionally, until tender, about 4 minutes.

  2. 2. Add edamame; cook, stirring constantly, 2 minutes. Add corn; cook, stirring constantly, 2 minutes. Remove from heat. Transfer to a bowl; cool 10 minutes. Stir in tomatoes, feta, dill, parsley, vinegar, salt, and pepper.