Edamame Succotash Salad
Posted: Sun Sep 21, 2008 5:06 pm
Edamame Succotash Salad
Make this salad for lunch but serve it hot at dinner first. To give extra protein at lunch, add 1/2 cup finely chopped cold cooked chicken and round it out with a small whole-wheat roll and an apple.
Ingredients:
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 bag (1 pound) shelled edamame (soybeans), thawed
1 bag (1 pound) frozen corn, thawed, or 3 cups fresh-cut corn kernels (from about 4 ears)
2 large ripe plum tomato, diced
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup minced fresh chives or basil
Preparation:
Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes.
Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil.
Nutritional Info:
Per 1/2 cup serving: 130 calories
5g fat (.5g saturated)
16g carbohydrates
4g fiber
6g protein
Make this salad for lunch but serve it hot at dinner first. To give extra protein at lunch, add 1/2 cup finely chopped cold cooked chicken and round it out with a small whole-wheat roll and an apple.
Ingredients:
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 bag (1 pound) shelled edamame (soybeans), thawed
1 bag (1 pound) frozen corn, thawed, or 3 cups fresh-cut corn kernels (from about 4 ears)
2 large ripe plum tomato, diced
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup minced fresh chives or basil
Preparation:
Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes.
Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil.
Nutritional Info:
Per 1/2 cup serving: 130 calories
5g fat (.5g saturated)
16g carbohydrates
4g fiber
6g protein