Recipe by Leslie in Texas
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.
Top Review by SGpratt
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!
- 1 medium onion, diced
- 1 tablespoon canola oil
- 1 medium orange bell pepper, seeded and diced
- 1 medium red bell pepper, seeded and diced
- 1 medium yellow bell pepper, seeded and diced
- 2 1⁄2 cups frozen whole kernel corn
- 1⁄2 cup chicken broth
- 1 (16 ounce) package frozen edamame, thawed
- 2 tablespoons fresh parsley, chopped
- salt and pepper, to taste
Directions See How It's Made
- Saute onion in hot oil in a large skillet over medium heat 3 minutes or until tender but not browned.
- Add bell peppers and corn and cook 5 more minutes or until tender.
- Stir in chicken broth and bring to a boil over medium-high heat; reduce heat to low.
- Stir in edamame, cook 3 minutes.
- Remove from heat, stir in parsley and salt and pepper to taste; serve immediately.