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Epicurious

Tomato, Edamame and Corn Sauté with Cumin and Cilantro

3.5

(9)

A colorful and delicious side dish reminiscent of succotash.

Recipe information

  • Yield

    Makes 6 (side-dish) servings

Ingredients

1 tablespoon vegetable oil
3/4 cup finely chopped onion
1 3/4 teaspoons ground cumin
1 garlic clove, minced
1 14 1/2-ounce can diced tomatoes in juice
2 cups shelled cooked edamame beans (from about 26 ounces of pods)
1 cup frozen corn kernels
1/2 cup canned vegetable broth
2 tablespoons chopped fresh cilantro

Preparation

  1. Heat oil in large nonstick skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add cumin and garlic; stir 1 minute. Add tomatoes with their juices; bring to boil. Reduce heat to medium and cook until most liquid has cooked away, about 5 minutes. Stir in edamame, corn and broth. Simmer until most broth is absorbed, about 6 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.

Nutrition Per Serving

Per serving: calories
137; total fat
5 g; saturated fat
0.5 g; cholesterol
0
#### Nutritional analysis provided by Bon Appétit
TagsCanned TomatoTomatoVegetableEdamameBean and LegumeCilantroHerbs & SpicesCornOnionRoot VegetableSideDinnerNut FreeDairy FreeGluten FreeVegetarianVeganEasyQuickWeeknight MealsSauteBon Appétit
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