Feta-Herb Edamame Succotash

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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

Nutritional Information

Calories 218
Fat 8.6g
Satfat 1.3g
Monofat 3.5g
Polyfat 3.3g
Protein 14g
Carbohydrate 23g
Fiber 7g
Cholesterol 8mg
Iron 3mg
Sodium 318mg
Calcium 85mg
Sugars 7g
Est. added sugars 0g

How to Make It

Step 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.

Step 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.