Total Time
35mins
Prep 20 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  1. Saute onion in hot oil in a large skillet over medium heat 3 minutes or until tender but not browned.
  2. Add bell peppers and corn and cook 5 more minutes or until tender.
  3. Stir in chicken broth and bring to a boil over medium-high heat; reduce heat to low.
  4. Stir in edamame, cook 3 minutes.
  5. Remove from heat, stir in parsley and salt and pepper to taste; serve immediately.
Most Helpful

4 5

This was a very good veggie side dish. For me the key was the addition of the chicken broth and generous salt & pepper. It was very colorful and the veggies had a nice crunch. I think the leftovers will be even tastier. Thanks for posting!