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.
How to Make It
Step 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.
Step 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.
Didn't read instructions, but it was great!