Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
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  • 5 star values: 2

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. This speedy, veggie-packed entrée is light yet satisfying, and it holds up great when prepared a day in advance.

Callie Nash
This Story Originally Appeared On cookinglight.com

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Recipe Summary

active:
15 mins
total:
20 mins
Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

218 calories; fat 8.6g; saturated fat 1.3g; mono fat 3.5g; poly fat 3.3g; protein 14g; carbohydrates 23g; fiber 7g; cholesterol 8mg; iron 3mg; sodium 318mg; calcium 85mg; sugars 7g; added sugar 0g.
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