1/2 large red onion, chopped

1 red bell pepper, cored, seeded and diced

2 C. frozen edamame

1 C. frozen corn

1/2 T. unsalted butter

salt and pepper to taste

2 T. chopped basil

1/4 C. water

 

Boil the edamame in salted water for six minutes. Add corn two minutes before the edamame is done. Drain and set aside in bowl. Add 1/4 C. water and 1/2 T. butter and the bouillon cube to the saucepan. Stir to dissolve the bouillon. Add the red pepper and onion to the saucepan and cook until the onions are fragrant and transluscent, about a couple minutes. Add the edamame and corn to the saucepan and toss to combine well. Salt and pepper to taste. Remove from heat and add the chopped basil. This can be served hot, room temperature or even cold. It’s pretty versatile, and a nice colorful side for a chilly spring day.

 

 

Yield:

Calories:

Fat:

Fiber: