Edamame Succotash

Sides

INGREDIENTS

1 medium onion, chopped
2 tablespoons canola oil
1 medium orange bell pepper, seeded and diced
1 medium yellow bell pepper, seeded and diced
1 medium red bell pepper, seeded and diced
2 1/2 cups frozen whole kernel corn
1/2 cup chicken broth
1 (16 oz) package frozen edamame, thawed
1 tablespoon butter
1 tablespoon fresh basil
Salt and pepper to taste

INSTRUCTIONS

Saute onion in hot oil in a large skillet over medium heat 3 minutes or until tender. Add bell peppers and corn, cook 5 more minutes or until tender.
Stir in chicken broth, and bring to a boil over medium-high heat; reduce heat to low. Stir in edamame; cook 3 minutes. Stir in butter until melted. Remove from heat, stir in basil and salt and pepper to taste. Serve immediately.

NOTES

Makes 8 servings Nutrition Information 170 calories, 8 grams fat, 5 mg cholesterol, 25 mg sodium, 18 grams carbohydrate, 5 grams fiber, 8 grams protein

NUTRITION INFORMATION

SERVES: Makes 8 servings Nutrition Information 170 calories, 8 grams fat, 5 mg cholesterol, 25 mg sodium, 18 grams carbohydrate, 5 grams fiber, 8 grams protein