Based on the recipe from Cooking light , I made this edamame succotash for dinner at our friends and it was a hit. We enjoyed it with a delicious tri tip and steamed beets.
It was super simple and I only changed a few things. I also doubled the recipe to make enough for 5-10 people.
2 tablespoon olive oil
1 large yellow onion, chopped
2 cups frozen shelled edamame, thawed
2 ears of corn boiled and cut off the cob
1 1/2 cups of grape tomatoes, halved
1/4 cup of feta cheese
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons white wine vinegar
salt and pepper to taste
1. Boil corn for about 15 mins and let cool,
2. while the corn is cooking, heat a large nonstick skillet over medium-high heat with oil and add onion for about 5 minutes
3. Add edamame and cook for about 2 minute then remove from heat. Transfer to a bowl; cool 10 minutes.
4. white its cooling cut the corn off the cob and then add the remaining ingredients to the bowl (tomatoes, feta, dill, parsley, vinegar, salt, and pepper.)