Feta-Herb Edamame Succotash

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1 tbsp. olive oil
  • 1 medium yellow onion, chopped
  • 2 cups frozen shelled edamame, thawed
  • 1 1/2 cups frozen corn kernels, thawed
  • 1 cup grape tomatoes, halved lengthwise
  • 1 oz. feta cheese, crumbled
  • 2 tbsp. chopped fresh dill
  • 2 tbsp. chopped fresh parsley
  • 2 tbsp. sherry vinegar
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper

Directions

  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.

  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.

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