Edamame Succotash

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This is a great side dish that's colorful and so good for you! Originally from a march 2007 issue of southern living. It's delicious served warm, but i think it would also be terrific drained, dressed with your favorite vinaigrette and served cold.the original recipe called for 1 tablespoon of chopped mint, but i substituted 2 t. Fresh chopped parsley.

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Steps

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Saute onion in hot oil in a large skillet over medium heat 3 minutes or until tender but not browned.

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Add bell peppers and corn and cook 5 more minutes or until tender.

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Stir in chicken broth and bring to a boil over medium-high heat.

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Reduce heat to low.

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Stir in edamame , cook 3 minutes.

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Remove from heat , stir in parsley and salt and pepper to taste.

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Serve immediately.

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Ingredients

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onion, canola oil, orange bell pepper, red bell pepper, yellow bell pepper, frozen whole kernel corn, chicken broth, frozen edamame, fresh parsley, salt and pepper